Savory Soy-Braised Eggs: The Ultimate Rice Companion!
Savory Soy-Braised Eggs: The Ultimate Rice Companion!
Richly Flavored Soy-Braised Eggs: A Perfect Harmony of Salty and Sweet!
Simple ingredients, extraordinary taste! This recipe delivers a flavor that’s anything but ordinary.
Core Ingredients- 22 large eggs
- 2.5 Tbsp coarse salt
- 2.5 Tbsp vinegar
Braising Liquid Ingredients- 4 ladles soy sauce (approx. 400ml)
- 2 ladles sugar (approx. 200g)
- 8 ladles water (approx. 800ml)
- 9 whole garlic cloves
- 4 ladles soy sauce (approx. 400ml)
- 2 ladles sugar (approx. 200g)
- 8 ladles water (approx. 800ml)
- 9 whole garlic cloves
Cooking Instructions
Step 1
To begin making these delicious braised eggs, we’ll prepare the water for boiling. To ensure the eggs peel easily and don’t crack, add 2.5 tablespoons of coarse salt to the pot before adding water. The salt helps the egg whites coagulate, preventing them from leaking out if the egg cracks.
Step 2
Next, add 2.5 tablespoons of vinegar. This step helps to neutralize any eggy odor and makes the eggs firmer, while also softening the shell for easier peeling after cooking.
Step 3
Now, let’s boil the eggs. Fill the pot with just enough water to cover the eggs, or so the water level is slightly above the top of the eggs. Using too much water can slow down the cooking process. Set a timer for 11 minutes and 30 seconds. To ensure the eggs cook evenly and the yolk stays centered, gently stir them with a spoon or chopsticks once the water begins to boil. This prevents them from sticking to the bottom and helps distribute the heat.
Step 4
While the eggs are boiling, let’s prepare the flavorful braising liquid. In a bowl or a separate pot, combine 4 ladles of soy sauce (approximately 400ml), 2 ladles of sugar (approximately 200g), and 8 ladles of water (approximately 800ml). Mix them well. For added depth of flavor, add 9 peeled whole garlic cloves to the mixture. The garlic will infuse its aroma into the braising liquid as it simmers.
Step 5
Once the eggs have finished boiling, carefully remove them from the hot water and immediately place them in a bowl of cold water. This rapid cooling process makes peeling much easier and prevents the whites from becoming rubbery. Once cooled, gently peel the eggs, ensuring not to break them.
Step 6
Now, place the peeled eggs and the prepared braising liquid into a pot. Bring the liquid to a simmer over medium heat. Once simmering, reduce the heat slightly and let the eggs braise, allowing them to absorb the delicious soy sauce mixture. Gently turn the eggs occasionally to ensure they are evenly coated and colored.
Step 7
Continue to simmer until the eggs have taken on a beautiful deep brown color and the braising liquid has reduced by about half. Then, turn off the heat and let the braised eggs and liquid cool completely in the pot. Cooling them down allows the flavors to penetrate deeper into the eggs and prevents them from breaking when transferring to a storage container. This step is crucial for achieving the best texture and flavor.
Step 8
Once completely cooled, carefully transfer the soy-braised eggs into an airtight container. Stored in the refrigerator, these eggs will keep well for about a week, making them an excellent make-ahead side dish.
Step 9
Serve the desired amount of braised eggs on a plate. Enjoy these incredibly flavorful, savory-sweet braised eggs – a true ‘rice thief’ that will have you reaching for seconds! Perfect with a bowl of hot steamed rice.
