Chinese Iron Eggs 鐵蛋
The final yummilicious result, these Chinese Iron Eggs 鐵蛋, are eggs with a chewy outer shell and a lush yolk, all throughly infused with the aromatics that it has been cooked in repeatedly. A burst of intense spiced eggy goodness in a perfect little package, Iron Eggs are just the most delicious little snack!
- Prep time
- 5 min
- Cook time
- 2 hr 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 60 quail eggs
- 1 tbsp vinegar
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 lump rock sugar, or to taste
- 3 pieces licorice root 甘草
- 1 black cardomom pod 黑荳蔻, gently crushed
- 3 star anise 八角
- 2 tsp fennel seeds
- 1 tsp cloves
- 3 tsp sichuan peppercorns 花椒
- 2 inch length cinnamon stick
- 2 pu-erh tea bags 普洱茶 (or whatever tea you like)
- 1-2 chilies (optional)
Instructions
- 1
Add 2 inches of water and vinegar to pot. Add in eggs gently. Heat the water over med high heat until it starts to boil, then immediately turn down heat to a ssimmer. Let simmer for 7 mins. Remove eggs from pot and rinse with cold water water for a minute until the eggs are cooled down. Peel the egg shells.
- 2
Pour out water in pot until just enough left to comfortably cover the eggs. Place peeled eggs in. Add light and dark soy, rock sugar, licorice root, cardomom, star anise, fennel, cloves, sichuan peppercorns, cinnamon stick, tea bags and chili (if using).
- 3
Heat until boiling, reduce to a simmer and cook covered for 20 mins. Remove eggs from soy marinade and let air dry until completely cooled and dry. You can use a fan to speed up the process. Repeat this simmering then cooling/drying cycle 8 times or until the eggs have turned a dark brown almost black hue. Remove from pot and serve hot or cold. You can serve them as whole eggs or slice in half to make a pretty presentation.
- 4
Keep eggs covered in fridge for up to 7 days. You can also reserve the cooking marinade as a 'master marinade' in the fridge to reuse for your next batch of iron eggs, just top off the marinade and you'll find that the flavor will develop the more you reuse the master. Enjoy!