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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings