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My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
The Best Eggs Marinated In Soy Sauce
Chinese soy sauce eggs (滷蛋) are one of the popular egg recipes, alongside shoyu tamago, Korean soy sauce eggs and Chinese tea eggs. These eggs absorb the rich, savory flavors of braising stock, making each bite deliciously flavorful. In this soy sauce eggs recipe, I used cinnamon, star anise, and a spiced tea bag for that added depth of flavor.
This super easy egg recipe only takes 5 minutes of prep time, and with just four simple steps, you’ll be able to enjoy these rich and flavorful boiled eggs as a snack, a side dish, or even as part of a main meal!
Why You’ll Love This Recipe
- Quick and easy. Prep time takes only 5 minutes, and this recipe is incredibly simple and does not involve any real cooking, unlike tomato eggs and egg foo young.
- Reusability. You can reuse the braising stock (滷水汁), as its flavor develops each time you use it for eggs or even tofu (bean curd). I personally reuse the braising stock for 2 to 3 times before discarding it.
- Versatility. This recipe can be enjoyed as a snack, a side dish, or even as part of a main meal. They can be served together with rice (such as Taiwanese braised pork belly rice), noodles (such as Taiwanese scallion oil noodles), or steamed vegetables.
- Nutritious and satisfying. Eggs provide protein, while the braising stock adds flavor without lots of calories, making them a tasty and healthy choice.
Ingredients
- soy sauce – provides the savory, salty base flavor for the eggs.
- dark soy sauce – for a deeper color and flavor.
- star anise, cinnamon – enhance the flavor of the eggs by adding a hint of aromatic notes to the braising liquid.
- sugar – adds a touch of sweetness to balance out the salty soy sauce.
See the recipe card for full information on ingredients.
Ingredients Additions
Consider adding the following ingredients to further enhance the flavors of the recipe:
- Meat. Chicken drumstick or wings, pork belly slices, beef brisket, duck legs and tofu.
- Garlic. Adds a savory depth and aroma.
- Sichuan peppercorns. Adds a unique numbing and citrusy flavor.
- Scallions. Chopped for garnish and added freshness.
How To Make Soy Sauce Eggs
Step 1: Prepare the hard boiled eggs. Peeled off the shell and set aside.
Step 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. Reduce 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 the spiced tea bag.
Step 3: Add the boiled eggs to the braising stock and let them steep for a few hours. You can lower the heat to simmer if you like. For the best results, leave the eggs in the braising stock overnight to further develop the flavor.
Step 4: Dish out and serve immediately.
Helpful Tips For Home Cooks
- Use fresh eggs for best results. Older eggs tend to peel more easily after boiling.
- To easily peel the hard boiled eggs, shock them in ice water after boiling to help loosen the shells.
- After adding the hard boiled eggs to the braising soy sauce stock, simmer gently over low heat to allow the flavors to penetrate the eggs evenly.
Frequently Asked Questions
How long should I boil the eggs before adding them to the braising stock?
Typically around 10-12 minutes for hard boiled eggs
Can I braise other proteins like chicken or tofu using the same method?
Yes. The same braising method can be used for chicken, tofu cubes, or even pork belly slices to create flavorful dishes.
Can I freeze the braised eggs for later use?
It is not recommended to freeze eggs due to texture changes. You can freeze the braising stock separately and use it to braise fresh eggs or other proteins later.
How do I store leftover braised eggs?
Store the leftover in an airtight container, submerged in the braising stock, in the refrigerator. They can typically be stored for up to a week. Reheat gently in the braising stock before serving.
How many calories per serving?
This recipe is only 159 calories per serving.
What To Serve With This Recipe
These versatile and savory eggs goes well with just about any homey Chinese dishes such as Bok Choy Chicken, Ginger Soy Fish, or noodles like Garlic Noodles or Soy Sauce Chow Mein. For a wholesome home cooked meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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
Instructions
- 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. Reduce 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 the spiced tea bag.
- Add the boiled eggs to the braising stock and let them steep for a few hours. You can lower the heat to simmer if you like. For the best results, leave the eggs in the braising stock overnight to further develop the flavor.
- Dish out and serve immediately.
Notes
- Use fresh eggs for best results. Older eggs tend to peel more easily after boiling.
- To easily peel the hard boiled eggs, shock them in ice water after boiling to help loosen the shells.
- After adding the hard boiled eggs to the braising soy sauce stock, simmer gently over low heat to allow the flavors to penetrate the eggs evenly.
Fabulous! I’ve been looking for braised egg recipe with spiced tea. Any tips on serving this as an appetizer at a formal-ish dinner? Garnishes? Accompaniments?
Just cut the eggs into halves and sprinkles some chopped spring onion on top. :)
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