Crispy Egg Threads with Luffa Squash

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select fresh luffa squash with a medium-sized head, textured bumpy skin, deep green color, and good weight.
   ▶ ≈0:52
2. 2
   Use a serrated peeler to gently remove the outer skin, leaving only a thin layer while preserving the green layer underneath for crispness.
   ▶ ≈1:40
3. 3
   Rinse the luffa, trim both ends, halve lengthwise, remove seeds, and cut into thick slices (domino-like thickness) for even cooking.
   ▶ ≈2:40
4. 4
   Beat the duck eggs together gently until evenly combined.
   ▶ ≈4:40
5. 5
   Heat the oil to approximately 170-180°C. Test the temperature with a chopstick—when small bubbles form around it, the oil is ready.
   ▶ ≈5:52
6. 6
   Slowly pour the egg mixture from a height using a slotted spoon while circling to create thin threads. Gently stir to ensure even coloring, and remove from oil once deep golden and crispy.
   ▶ ≈6:40
7. 7
   Leave some of the egg-frying oil in the wok, and stir-fry the green onion whites to raise the oil temperature.
   ▶ ≈8:28
8. 8
   Add the luffa slices and quickly stir-fry in the hot oil to maintain vibrant green color and crispness.
   ▶ ≈8:40
9. 9
   Pour in the broth, cover, and simmer over medium heat to allow the luffa to release its natural juices. Avoid low heat to prevent color darkening.
   ▶ ≈9:28
10. 10
    Open the lid, and only add salt and white pepper once liquid has emerged—adding seasoning too early causes oxidation and darkening.
    ▶ ≈10:16
11. 11
    Add the green onion tops, top with the crispy egg threads, and gently toss before serving.
    ▶ ≈11:16