RSS
Email
Twitter
Facebook
Pinterest
Google+
Spotlight
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. To make perfect hard-boiled eggs, please refer to this kitchen tip by Good Life Eats.
(Click Page 2 for the Chinese Braised Soy Sauce Eggs Recipe)
Pages: 1 2
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
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.
I love braised pork and eggs so I’m sure I’ll love this recipe too… can’t wait to try it!
Nice..I was just craving braised soy sauce eggs :) Good timing.
thank you thank you! i’ll make it for CNY next week :)
thanks for sharing. my husband and i love these. i can’t wait to make them.
Never had these, so are the shells left on the eggs until eating?
Oops, forgot about the step in the recipe. No, the shells are peeled off before steeping in the soy sauce mixture.
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… :)
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.
How long can you keep the egg in the broth for? Up to a week?
A couple of days in the fridge.
yummy! Love braised eggs, goes with so many rice and noodles. Gong Xi Fa Cai!
Hi! What exactly is spiced tea bag?
Check the picture of the spiced tea bag. It’s made of several spices for braising purposes.
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 ;)
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
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!
Yes. Stove top.
thanks rasa! i’ll leave them on the stove next time.
how do you get the flavor deeper in the egg? i had my eggs soaking all night (with the tea bag in the fridge), and the flavor got pretty deep into the whites, but not quite to the yolk.