Savory Soy-Braised Eggs: The Ultimate Rice Companion
Savory Soy-Braised Eggs: The Ultimate Rice Companion
Mastering the Art of Soy-Braised Eggs: A Delicious Recipe to Elevate Your Meals
Today, I enjoyed a meal featuring hearty soybean paste stew, crispy cheese pork cutlets, and this delightful soy-braised egg dish. While the savory and slightly sweet flavor of these eggs is so satisfying that it hardly needs other side dishes, sharing this recipe is a must since it’s not just for me! Let’s dive into how to make these irresistible soy-braised eggs.
Main Ingredients- 10 fresh eggs
- 2 cups water
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 pieces dried kelp (kombu)
- Pinch of salt
- Splash of vinegar
Cooking Instructions
Step 1
The first secret to delicious soy-braised eggs! Did you know that adding a pinch of salt and a splash of vinegar to the boiling water makes peeling the eggs much easier? I’m not entirely sure about the difference myself, but it’s worth trying!
Step 2
Carefully place 10 eggs into boiling water and simmer for exactly 11 minutes. Once boiled, immediately rinse them under cold running water to cool them down. Then, gently peel off the shells to reveal perfectly smooth eggs.
Step 3
Look at these beautiful, smooth white eggs, all round and perfectly cooked. They look so tempting, don’t they? Resisting the urge to grab one is a crucial part of completing this side dish!
Step 4
Now, let’s prepare the golden ratio for the braising liquid that will make these eggs so delicious. In a pot, combine 2 cups of water and 1/4 cup of sugar. Stir until the sugar is fully dissolved.
Step 5
Next, add about 1/2 cup of soy sauce for depth of flavor, and 2 pieces of dried kelp for an umami boost. The kelp will release its wonderful taste as it simmers.
Step 6
Bring all the ingredients in the pot to a rolling boil. You’ll soon smell the delicious aroma filling your kitchen.
Step 7
Once the braising liquid is boiling, carefully add the pre-boiled and peeled eggs. Now, we’ll continue to simmer them gently, allowing the eggs to soak up all that wonderful flavor.
Step 8
As the eggs cook and their surfaces begin to turn a lovely brown color, you can add 1 to 2 finely chopped Cheongyang chili peppers (Korean green chili peppers) if you prefer a bit of spice. From this point onwards, reduce the heat to medium to prevent the sauce from burning.
Step 9
The sauce will gradually thicken and reduce as it simmers. I seem to have over-reduced mine a bit, making it quite dark! Adjust the simmering time according to your preference, but be mindful not to reduce it too much, as the sauce can become overly concentrated and burn.
