Soy Sauce Eggs Recipe
User Reviews
4.7
9 reviews
Excellent
Soy Sauce Eggs Recipe
Report
Make this super easy Soy Sauce Eggs Recipe that celebrates a beautiful bond between a little boy and his Grandma. Flavorful eggs with perfectly cooked egg yolks & smooth egg whites, infused with delicious homemade Chinese Master Stock.
Share:
Ingredients
- 1 ½ cup Chinese master stock or store-bought Chinese marinade 鹵水汁
- 4 – 8 soft boiled or hard boiled extra large eggs
Instructions
- Boil Master Stock: If you use pre-made frozen master stock, place the frozen master stock into the pressure cooker. Close the lid and cook at High Pressure for 10 minutes. Do a quick release and open the lid carefully. Pour all the Chinese master stock into a medium bowl, and set aside to cool off.
- Pressure Cook Eggs: Place a steamer basket inside the pressure cooker. Add one cup of running cold tap water into the pot. Then, place the eggs in the steamer basket. Close lid and pressure cook at Low Pressure for 5 minutes (for soft-boiled eggs) to 14 minutes (for hard-boiled eggs) if you use eggs straight out of the fridge and cooking with an Electric Pressure Cooker (see notes). Open the lid carefully and shock the eggs by placing them in an ice bath for 5 minutes. Remove the shells carefully.
- Flavor Infusion: Place all the eggs into the warmish (cool enough for you to put your finger in it) medium bowl of Chinese master stock. Lay a paper towel on top of the eggs and soak up some of the Chinese master stock.
- Fridge Time: When the bowl of Chinese master stock with eggs have cooled off, cover and place the bowl in the fridge for at least 2 hours (the longer the better so the soy sauce eggs can soak in more flavors).
- Serve: Serve cold or warm up the Chinese master stock with eggs in a saucepan on medium low heat.
Equipments used:
Notes
- Soy Sauce Eggs Cooking Time: Refer to our Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs eggsperiment and find your favorite egg yolk consistency, and apply the cooking time to this recipe.
- Master Stock Storage: You can store the stock in the fridge for up to 3 days or freeze it for up to 3 months. Please refer to the Chinese Master Stock Recipe.
- Soy Sauce Eggs Storage: The soy sauce eggs are good for up to 2 days in the fridge.
- *Total cooking time doesn't include the inactive times in the fridge.
- *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition Information
Show Details
Calories
78kcal
(4%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
187mg
(62%)
Sodium
62mg
(3%)
Potassium
63mg
(2%)
Sugar
1g
(2%)
Vitamin A
260IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 8
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 62mg | 3% |
| Potassium | 63mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 260IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
Other Recipes
You'll Also Love
Quick & easy thick soy sauce recipe
Asian, Chinese, Malaysian, Taiwanese, Singaporean, Nyonya
5.0
(3 reviews)
