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.

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
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.
Serves 4
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What Do You Think?
  • Shelley
    Shelley 1 year ago
    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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  • Victoria
    Victoria 1 year ago
    century eggs and tea eggs are very different. These are nothing like century eggs.
    Reply to this comment
  • Ben
    Ben 11 months ago
    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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