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.
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.
How Many Calories Per Serving?
This recipe is only 159 calories per serving.
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Chinese Braised Soy Sauce Eggs Recipe
Chinese Braised Soy Sauce Eggs (滷蛋): Super easy recipe, you can save the braising soy sauce stock (滷水汁) in the fridge & re-use it for eggs or tofu.
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
Directions
- 1
Prepare the hard-boiled eggs. Peeled off the shell and set aside.
- 2
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.
Recipe Notes
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.
ALYSSA
Hi, why do you discard the stock when the chinese chefs says it gets more favourful over time? Does it spoil?
Rasa Malaysia
You can keep the stock and recycle them to make more eggs. I just like to make everything fresh.
Chantz
If the dark soy sauce is just for color can it be substituted with more regular soy sauce?
Rasa Malaysia
Yes for color. Eggs won’t be dark if not using, but you can certainly skip.
Leah
Hi, can i add chicken wings to this recipe?
Rasa Malaysia
Yes sure!
Lauren
Hello – these look wonderful however the link for the spice tea pack no longer works. Is there an alternate link you could reply with?
John
Man those eggs look smooth as balls
Kimberly
Must we boil the egg first. Can I not put the raw egg in the braise liquid?
Eug
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?
HeatherTwist
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.