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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.

Course Side Dish
Cuisine Chinese
Keyword Chinese Braised Soy Sauce Eggs
Servings 4 people
Calories 159 kcal


  • 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


  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.

Nutrition Facts
Chinese Braised Soy Sauce Eggs Recipe
Amount Per Serving (4 people)
Calories 159 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 280mg93%
Sodium 1991mg87%
Potassium 177mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 13g26%
Vitamin A 390IU8%
Calcium 65mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.