Taiping eggs are festive eggs made by the Foochows since time immemorial.
Actually they are just hard boiled eggs which are deep fried. When they are put into a big bowl of spring onion and chicken soup, the dish becomes taiping egg soup. However the most popular dish today is to make 10 taiping eggs and use them to surround a big platter of fried mee sua. This is the modern twist of our traditional Foochow Taiping Eggs.
This dish is available in Sitiawan, West Malaysia and in many Foochow operated eateries in Sarawak and Sabah.
Tai Ping comes from the Chinese term meaning peace and harmony on earth. No more war, no more chaos, no more quarrels.
I just wish for Malaysia that we will all eat Taiping Eggs and live in peace forever.
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