Soy Sauce Eggs
Two ways of making Chinese soy sauce eggs with soft boiled eggs.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 eggs (You can use one stock. I divide them into two versions. )
- water as needed
- a small pinch of salt
- 1 tbsp. Chinese five spice powder
- 1 cup water
- 1 tbsp. sugar
- 1 tsp. salt
- 1 cup light soy sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. rice vinegar
- 1 cup soy sauce (if you are using light soy sauce, mix it with 1 tablespoon of dark soy sauce)
- 1 cup water
- 1 tsp. salt
- 1 tbsp. sugar
- 4 Thai peppers (, cut into circles )
- 1/4 cup minced onion
- 1/4 cup scallion
- 1/4 cup coriander
Instructions
- 1
In a small pot, add water, soy sauce, dark soy sauce, vinegar, salt, sugar and Chinese five spice powder. Bring to boil and simmer for 10 minutes.
- 2
Mix everything in a container, including soy sauce, aromatics, salt, and sugar. Stir to combine.
- 3
Half-fill a large pot with water and bring it to boil. Add a small pinch of salt.
- 4
Lower the eggs into boiling water carefully using a ladle and slow down the fire immediately. Simmer for 6 minutes (for softer texture) or 7 minutes (for harder texture). Stir the eggs in first two minutes.
- 5
Transfer the eggs out to cold water and gently peel the shells after cooled down. (If you feel it is quite hard to handle, place the eggs under small running water and peel the shells.)
- 6
Add soft boiled eggs in the marinating stock, either option 1 or option 2, soaking for overnight (12-20 hours until well salted). Transfer them out when the eggs are well salted.
- 7
Cut lengthwise and serve with rice or noodles.