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Chinese Braised Soy Sauce Eggs (滷蛋) http://rasamalaysia.com/chinese-braised-soy-sauce-eggs/
January 28th, 2011 21 Comments

Chinese Braised Soy Sauce Eggs (滷蛋)

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Chinese Braised Soy Sauce Eggs

Ingredients

6-12 hard-boiled eggs
4 cups water
2 – 2 1/2 tablespoons dark soy sauce
3 tablespoons soy sauce
1 1/2 tablespoons 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. Peeled off the shell and set aside.

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 about 15-20 minutes, or until the stock is reduced and infused with the aroma of the star anise, cinnamon, and also the spice tea bag. Add the eggs into the stock and let steep in the stock for a few hours, you can lower the heat to simmer if you like. For the best result, leave the eggs in the braising stock  overnight to further develop the flavor.

Cook’s Note:

Dark soy sauce doesn’t have much flavor, it’s used to add color to the food. The amount you use depends how dark you want your eggs to be. I like it darker.

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21 comments... read them below or add one

  1. Rina says:

    Over-cooked hard boiled eggs don’t bother me as I hate it when the egg yolk is not quite set. For this recipe, I think it’s hard not to overcook the eggs since they’re steeped in the stock.

  2. Melanie says:

    I love braised pork and eggs so I’m sure I’ll love this recipe too… can’t wait to try it!

  3. Laura says:

    Nice..I was just craving braised soy sauce eggs :) Good timing.

  4. Nelly says:

    thank you thank you! i’ll make it for CNY next week :)

  5. Latanya says:

    thanks for sharing. my husband and i love these. i can’t wait to make them.

  6. Linda says:

    Never had these, so are the shells left on the eggs until eating?

  7. Lisa says:

    I always love eating hardboiled eggs with kicap manis… and was introduced to this dish by my husband… and love it eversince.

    My kids’ favourite too… braised chicken and eggs… :)

  8. Simon says:

    using their stock for as long as they are in business? doesn’t that pose threat to people’s health?. However, stock tend to become richer and tastier the longer it simmers.

  9. How long can you keep the egg in the broth for? Up to a week?

  10. yummy! Love braised eggs, goes with so many rice and noodles. Gong Xi Fa Cai!

  11. Candee says:

    Hi! What exactly is spiced tea bag?

  12. Kristie says:

    Hi, just a question, can I put both eggs and beancurd together in the liquid? And for how long before I turn off the fire? Tnx ;)

  13. jonie says:

    hi,

    not sure if you are still reading this comment page.

    can you recommend the dark soy sauce you used in this recipe. I like my braised egg to be darker but my dark soy sauce doesn’t give me that dark look. I am currently using the brand “Pearl River Bridge” but hope you would recommend other dark soy sauce.

    thanks.

    /jonie

  14. corrin says:

    hi rasa — great recipe! i just made these last night and i have couple questions.

    do you leave the spice tea bag in the braising liquid the whole time? and where do you leave the eggs / liquid overnight? i put them in the refrigerator last night…do you leave yours on the stove or in the fridge?

    thanks!

  15. HeatherTwist says:

    I saw a recipe similar to this some time ago, called “Chinese Tea Eggs”. One difference … they left the shells on the eggs, but cracked them all around the outside with a spoon. Then when they boil in the tea, they get this great pattern. When I made them though I didn’t boil them … I just put the eggs in a jar with the cracked shells, poured the soy sauce tea mixture over them, and let them set in the refrigerator overnight. Actually a few days, as I ate them. I just peeled them before eating.

  16. Eug says:

    Hi, i tried the receipe. However i have left over broth/stock/seasoning. how should i keep it so that i can reuse them again?

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