Chinese
Braised Eggs in Dark Soy Sauce
$1
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
180Calories
13gProtein
11gFat
6gCarbs
4gSugar
0.3gFiber
650mgSodium
370mgChol
3.5gSat Fat
150mgPotassium
50mgCalcium
1.8mgIron
0.9mcgVitamin B12
1mgVitamin C
Goes well with
Chinese Rice Wine (Shaoxing)
local
Chinese Oolong Tea
international
vegetarian
dairy-free
nut-free
high-protein
Instructions
1
Soft-boil the eggs for 6-7 minutes, then transfer to ice water and peel carefully once cool.
2
Lightly crack or score the peeled eggs so the braising liquid can penetrate.
3
In a pot, combine dark soy sauce, light soy sauce, shaoxing wine, rock sugar, star anise, cinnamon stick, ginger, scallion, and water.
4
Bring the braising liquid to a simmer and cook for 5 minutes to let the flavors infuse.
5
Add the peeled eggs to the simmering liquid and gently braise on low heat for 10-15 minutes, turning occasionally for even color.
6
Turn off the heat and let the eggs steep in the liquid for at least 30 minutes, or refrigerate overnight for deeper flavor and color.
7
Serve the eggs halved or whole in an earthenware bowl, spooned over with some of the braising sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 1/4 cup1/4 cup dark soy sauce
- 1 1/2 tbsp1 1/2 tbsp light soy sauce
- 1 1/2 tbsp1 1/2 tbsp shaoxing wine
- 1/2 tbsp1/2 tbsp rock sugar
- 11 whole star anise
- 11 stick cinnamon stick
- 2 slices2 slices ginger
- 11 stalks scallion
- 1 cups1 cups water
