Chinese Braised Soy Sauce Eggs (滷蛋)
Chinese Braised Soy Sauce Eggs (滷蛋)
January 28th, 2011 | Chinese, Chinese Recipes | 1 Comment
I promised you my Chinese braised soy sauce eggs Recipe (滷蛋) in the Taiwanese scallion oil noodles (葱油拌面) post, so here you go. This is a super easy recipe, and the best thing is that you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or even tofu (bean curd). I usually use the stock for 2-3 times before I discard it. As many Chinese cooks or chefs would tell you, the flavor of the braising stock develops as time goes by…some restaurants just keep using their stock for as long as they stay in the business (I kid you not!)…
One ingredient that I like to add to my braising stock is a spice tea bag used for braising a variety of foods—chicken, pork, beef, peanuts, seaweed, tofu, etc. (You can check out the product picture here). It’s available at Asian stores and they are cheap and handy. It’s optional but a tea bag of the spice adds to the aroma and overall flavor. I did overcook my hard-boiled eggs because I forgot about the time and hence the greenish ring around the egg yolk; to make perfect hard-boiled eggs, please refer to this kitchen tip by Good Life Eats.
Chinese Braised Soy Sauce Eggs
6-12 hard-boiled eggs
4 cups water
2 – 2 1/2 tablespoons dark soy sauce
3 tablespoons soy sauce
1 tablespoon sugar
1 stick cinnamon
3 star anise
1 spiced tea bag (汉宫滷包), optional
Salt to taste
Method:
Prepare the hard-boiled eggs.
Heat up the water in a pot and bring it to boil. Add the rest of the ingredients (except the eggs) into the pot. Lower the heat to medium and boil for aboutಏ minutes. Add the eggs into the stock and let steep in the stock for a few hours. For the best result, leave the eggs in the braising stock overnight to further develop the flavor.
Cook’s Note:
- I like my soy sauce eggs dark for deeper flavor, hence I used quite a bit of dark soy sauce. Use lesser if you prefer the lighter color soy sauce eggs.
