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Soy Sauce Eggs

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

A very simple interpretation of the classic Chinese ‘thousand year old’ eggs. These eggs are great served as an appetiser with Chinese pickles – like a Chinese version of antipasto. I love the deep, mahogany reddish-brown the soy sauce turns the eggs.

Serves 4

Ingredients

6 Free Range Eggs
1 cup light soy sauce
2 tablespoons dark soy sauce
1 cup Water
10 Slices Ginger
½ cup brown sugar

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Method

Place eggs in a small saucepan of boiling water and cook for about 6 minutes.
Remove eggs from the saucepan with a slotted spoon and refresh under cold running water.
Peel eggs and set aside.
Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute.
Reduce heat, add eggs and simmer, covered with a cartouche for 1 hour, turning occasionally.
Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.
Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.
Discard remaining stock.
To serve, cut each egg in half lengthways and arrange on a platter.
Spoon over reserved braising stock.

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Recipe Rating

What do you think?

Ben March 2009

These are not meant to be century eggs, but as the recipe says soy sauce eggs. My father, a chef, used to include a baked sweet soy egg dish in his Indonesian rice table, which is the recipe I was looking for, this recipe looks like it will do the trick. I don't know how the eggs could become dry when they are simmered in liquid, I expect they will be slightly rubbery like the baked ones my father made.

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Victoria February 2009

century eggs and tea eggs are very different. These are nothing like century eggs.

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Shelley January 2009

I thought that after that long cooking the exterior became rubbery. When I have eaten these at my local ramen noodle joint the yolks are still moist, whereas these were very dry and cooked. Not great.

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- Jordan 9 months ago
  
  They are after all, different dishes. What you're looking for is a Japanese ajitsuke tamago.
  
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