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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.


  • 6 Free Range Eggs

  • 1 cup light soy sauce

  • 2 tablespoons dark soy sauce

  • 1 cup Water

  • 10 Slices Ginger

  • 0.5 cup brown sugar


  • 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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