Recipe: Perfect Soy Sauce Stewed Eggs

Soy Sauce Stewed Eggs. Traditional Taiwanese Stewed Soy Sauce Eggs were a staple food for me when growing up. This recipe is easy to cook with only a few ingredients needed. Daniel shows you how to make Soy Sauce Eggs.

They are often eaten for breakfast or served in slices as part of an appetizer or side dish. These Chinese stewed soy sauce eggs are one of my favorite foods from my childhood. You would never think to steam eggs but this is one of those easy Chinese comfort foods that you can never go wrong with. You can cook Soy Sauce Stewed Eggs using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Soy Sauce Stewed Eggs

1. Prepare of Hard Boiled Eggs.
2. It's of Water.
3. It's of Salt or Vinegar.
4. It's 1/2 dozen of Eggs.
5. Prepare of Soy Sauce Preparation.
6. You need 2 cup of Water.
7. Prepare 1/2 cup of Soy Sauce.
8. Prepare 1 tbsp of Brown Sugar.
9. Prepare 1/4 tbsp of Five Spice Powder.

I have seen many versions of this Chinese steamed egg dish-with mushrooms, a drizzle of soy sauce, clams, crab, chicken…Basically, you. Chinese Soy sauce egg (卤鸡蛋) is one of the most popular street foods with the famous Chinese tea eggs. And they are commonly served with noodles, breakfast or steamed rice. And we also have another interesting version: tea leaf eggs or marbled eggs.

Soy Sauce Stewed Eggs step by step

1. Hard boil the eggs..
2. Remove the eggshells, avoid damages to the egg while peeling..
3. In another saucepan add water, soy sauce, sugar and five spice powder and bring to simmer..
4. Once it's simmering, add the peeled hard boiled eggs to the saucepan..
5. Take a spoon and babysit the eggs to make sure that the sides are being evenly coated with the sauce..
6. Let the eggs simmer in the soy sauce mixture for 15-20 minutes..
7. Take the eggs out carefully and place them in a bowl add little bit of the sauce to it..
8. Let it rest for 5 minutes..
9. You can enjoy the soy sauce stewed eggs warm or cold..

Chinese steamed eggs doesn't need sophisticated seasoning to impress your palate. Exactly like how my mum serves this dish, I only add a little light soy sauce and sesame oil, then cut through the curd several times to let the sauce penetrate. I promised you my Chinese braised soy sauce eggs recipe (滷蛋) in the Taiwanese scallion oil noodles (葱油拌面) post, so here you go. This is a super easy recipe, and the best thing is that you can save the braising soy sauce stock (滷水汁) in the fridge and re-use it again to make the eggs or even tofu. Our most trusted How To Steamed Eggs With Soy Sauce recipes.