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Chinese Braised Soy Sauce Eggs

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Chinese Braised Soy Sauce Eggs (滷蛋): This is a super easy recipe, you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or tofu (bean curd). | rasamalaysia.com

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Chinese Braised Soy Sauce Eggs (滷蛋): This is a super easy recipe, you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or tofu (bean curd). | rasamalaysia.com

Chinese Braised Soy Sauce Eggs (滷蛋)

Chinese Braised Soy Sauce Eggs (滷蛋): This is a super easy recipe, you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or tofu (bean curd).

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.

Chinese Braised Soy Sauce Eggs (滷蛋): This is a super easy recipe, you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or tofu (bean curd). | rasamalaysia.com

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!)…

Chinese Braised Soy Sauce Eggs (滷蛋): This is a super easy recipe, you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or tofu (bean curd). | rasamalaysia.com

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.

Chinese Braised Soy Sauce Eggs (滷蛋): This is a super easy recipe, you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or tofu (bean curd). | rasamalaysia.com

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Chinese Braised Soy Sauce Eggs
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23 COMMENTS... read them below or add one

  1. 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.

    Reply

  7. 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… :)

    Reply

  8. 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.

    Reply

  12. 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 ;)

    Reply

  13. 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

    Reply

  14. 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!

    Reply

  15. 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.

    Reply

  16. 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?

    Reply

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