Chinese Braised Soy Sauce Eggs: I thought this was a simple and delectable recipe, and you can keep the braising soy sauce stock (滷水汁) in the fridge for later use with eggs or tofu.
I promised you my recipe for Chinese braised soy sauce eggs (滷蛋) in my post about Taiwanese scallion oil noodles (葱油拌面), so here it is.
This is a simple recipe, and the best part is that you can save the braising soy sauce stock (滷水汁) and re-use it to make the eggs or even tofu (bean curd).
I usually use the stock twice before discarding it. Many Chinese cooks or chefs will tell you that the flavor of the braising stock develops overtime… Some restaurants use their store for as long as they are in business (I am not kidding!)…
A spice tea bag used for braising various foods—chicken, pork, beef, peanuts, seaweed, tofu, and so on—is one ingredient I like to add to my braising stock.
It’s available in Asian stores and is both cheap and convenient. It’s optional, but a spice tea bag enhances the aroma and flavor.
Please follow this kitchen tip from Good Life Eats to make perfect hard-boiled eggs.
How many calories are in each serving?
Each serving of this recipe contains only 159 calories.
- 6 to 12 hard-boiled eggs
- 4 c. water
- 2 – 2 1/2 tbsp dark soy sauce
- 3 tbsp of soy sauce
- 1 1/2 teaspoons of sugar
- 1 cinnamon stick
- anise with three stars
- 1 spiced tea bag汉宫滷包 (optional)
- season with salt to taste
HOW TO COOK CHINESE BRAISED SOY SAUCE EGGS
- Get the hard-boiled eggs ready. I removed the shell and set it aside.
- Bring the water to a boil in a saucepan. In the pot, combine the remaining ingredients (except the eggs). Reduce the heat to medium and continue to boil for 15-20 minutes, or until the stock is reduced and infused with the aromas of the star anise, cinnamon, and spice tea bag.
- Add the eggs to the stock and leave steep for a few hours, lowering the heat to simmer if desired. It is suggested to leave the eggs in the braising stock overnight to achieve a great result and develop the flavor.