Soy Sauce Eggs
User Reviews
4.5
Soy Sauce Eggs
Description
Soy Sauce Eggs start with hard-boiled eggs peeled and added to a braised soy sauce mixture made by simmering dark and regular soy sauce with sugar, star anise, cassia cinnamon, and optionally a spiced tea bag. The mixture is reduced to concentrate its aroma and flavor, then the eggs are immersed in this broth to absorb the savory, sweet, and spiced notes. Allowing them to steep for multiple hours, especially overnight, intensifies the taste and colors the eggs a rich brown.
The eggs offer a balance of salty soy umami with subtle sweetness and the warmth of cinnamon and star anise. The texture remains firm on the outside with a creamy yolk inside, providing contrast between the softened exterior flavor and the familiar hard-boiled interior. These eggs are often served as a flavorful snack or accompaniment to meals.
For best peeling results, cool eggs in ice water immediately after boiling to loosen the shells. When reheating or braising the eggs, simmer gently to prevent overcooking while allowing flavors to infuse evenly throughout the egg surface.
Ingredients
- 6-12 egg hard-boiled
- 4 cups water
- 2 - 2 1/2 tablespoons dark soy sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 cassia cinnamon stick form
- 3 star anise
- 1 spiced tea bag optional, 汉宫滷包
- salt to taste
Instructions
- Prepare the hard-boiled eggs, then peel off the shells and set them aside.
- Heat the water in a pot and bring it to a boil. Add the remaining ingredients (except the eggs) to the pot. Reduce the heat to medium and boil for about 15-20 minutes, or until the stock is reduced and infused with the aromas of the star anise, cinnamon, and 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 a simmer if desired. 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 better peeling results; older eggs peel more easily after boiling.
- Shock hard-boiled eggs in ice water after boiling to loosen the shells for easier peeling.
- Simmer the eggs gently in the soy sauce broth to allow even flavor absorption without toughening the eggs.
- For deeper flavor, leave eggs in the braising stock overnight in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 154kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 280mg | 93% |
| Sodium | 1488mg | 62% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
