15

Jan

2009

Boiled Soy Sauce Eggs


When my mother was a young girl in school, she was always delighted to see the soy sauce egg in her lunch box. They made for a great snack. The Chinese also believe that eggs symbolize a round, smooth year so they are an ideal treat for a birthday or Chinese New Year!

12 large eggs
4 cups water
1 teaspoon salt to boil the eggs
2 scallions, including the green top
1 oz. fresh ginger root
1/2 cup water
1/3 cup soy sauce (kikkoman brand)
1 tablespoon rice or cooking sherry wine
2 teaspoons sugar
2 teaspoons red hot chili oil

To Cook:
Place eggs in a medium size pot with 4 cups of water and salt over medium-high heat. Bring to a boil. Lower heat to medium, cover the pot and boil for approximately 10 minutes. Drain the hot water from the pot, rinse the eggs with cold water and peel off the egg shells. Wash and trim the green onions, slice them in half. Use a heavy knife to crush 1 oz. fresh ginger root. Place the peeled hard-boiled eggs back into the empty pot. Add green onions, crushed ginger root, water, soy sauce, wine, sugar and chili oil. Cover pot and bring to a boil over medium-high heat. Lower the heat to medium-low and cook for approximately 25 minutes while stirring the eggs occasionally. When all the liquid is nearly absorbed, the eggs will become reddish brown in color. Remove pot from heat. Discard the green onions and ginger root. Let the eggs cool for 20 minutes. Cut each egg lengthwise in half and then into quarters. Serve the eggs room temperature or cold. If any sauce remains, just spoon some on top of the cut eggs for additional flavor. Refrigerate the eggs. They taste even better the next day.

Makes 12 soy sauce eggs
Preparation time: 10 minutes
Cooking time: Total about 40 minutes

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5 Responses to “Boiled Soy Sauce Eggs”

  1. 2009: Year Of The Ox | The All-American Chinese Cookbook Says:

    […] Boiled Soy Sauce Eggs […]

  2. Renee Marchol Says:

    Your boiled soy sauce eggs were the perfect resource for my Father’s Day blog post, “Top 25 Easy Chinese Recipes for Kids”. It was a tribute to my dad and grandma and their Chinese cooking. Thanks! I look forward to your future posts

  3. Lucy Says:

    Thank you so much for your nice comment. I am glad you can use this easy recipe for the kids. Most of Chinese kids grew up with this.
    I just posted my 100th recipe for the website and am going to take it easy for a while.
    Hope you will try some other simple easy recipes for your family.
    Enjoy cooking!

  4. Bob Pascal Says:

    Lucy,
    Ever since I recently discovered your website my wife & I have used it almost everyday. We will never grow tired of the large variety of wonderful recipes. I have told all my friends about your site and many of them ask me why haven’t I told them about this sooner? This is the best collection of Chinese recipes in one place that I have ever seen. It’s the only website I use now. Thank you so much for publishing this website. You have made my “year” and you made me into a good Chinese food cook too!

    Cheers!

  5. Lucy Says:

    Dear Bob,
    Your comment means so much to me. That was very kind of you to take the time to write. I am happy to hear you are enjoying the recipes and this website. Have fun cooking!

    All the best,
    Lucy

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