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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.
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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