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Kylie Kwong

Soy Sauce Eggs


Soy Sauce Eggs

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

Method

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

5

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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.

  • Victoria
    February 2009

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

  • 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.

    • Jordan
      9 months ago

      They are after all, different dishes. What you're looking for is a Japanese ajitsuke tamago.

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