Braised Soy Sauce Eggs
A Whole Carton of Eggs, Braised to Perfection
Eggs are so affordable these days, making them a frequent guest on our dinner table! Making a large batch of braised soy sauce eggs means you’ll have a convenient and delicious side dish ready for a while. This recipe creates eggs with a little bit of broth, ensuring they are fully submerged for optimal storage and flavor. Don’t forget to use the leftover braising liquid to make a delightful side dish with seasonal garlic scapes!
Braising Ingredients- 1 carton (30 eggs) of fresh eggs
- 1L stock (made with anchovies, kelp, green onion, radish, etc.)
- 250ml soy sauce (for braising)
- 6 Tbsp sugar (or adjust to taste)
- 500g whole garlic cloves (cleaned)
Finishing Seasoning- 5 Tbsp honey or corn syrup
- A pinch of toasted sesame seeds
- 5 Tbsp honey or corn syrup
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s make the base for our delicious braised eggs: the stock. In a pot, combine 1L of water with 5-6 anchovies, 1 stalk of green onion, 2 pieces of radish, and half an onion. Simmer and let it create a flavorful broth. Remove the green onion once its color starts to change for a cleaner taste.
Step 2
Wash the eggs thoroughly. Place them in a pot with cold water. Add 1 Tbsp of salt and 1 Tbsp of vinegar to the water; this helps prevent the eggs from cracking and makes peeling easier. Boiling from cold water on low heat can sometimes cause eggs to crack more. Once the water comes to a boil, cook for about 11 minutes over medium heat (since we’re cooking a whole carton). Immediately after cooking, transfer the eggs to ice-cold water to cool down. Drain the cold water and carefully peel the shells.
Step 3
When boiling a whole carton of eggs, a couple might crack – it happens! It’s best not to use cracked eggs for braising, as they can make the broth cloudy. Set aside any cracked eggs to enjoy in another dish, like a fried egg.
Step 4
To the prepared stock (1L), add 250ml of soy sauce and 6 Tbsp of sugar. Stir until the sugar is completely dissolved. Measuring the sugar in 1 Tbsp increments can be helpful. Once the sugar is dissolved, gently place the boiled eggs into the pot.
Step 5
After adding the eggs, let them simmer for about 20 minutes. This allows the eggs to absorb the delicious soy sauce flavor and color.
Step 6
Maintain medium-high heat while simmering. Gently roll the eggs occasionally to ensure they are evenly colored and flavored on all sides.
Step 7
The foam that rises to the surface during cooking can be nutritionally beneficial, but if you prefer a cleaner-tasting broth, you can skim some of it off. I skimmed just a little bit during this stage.
Step 8
After about 20 minutes of simmering, the eggs should have a beautiful, appetizing color. The exact cooking time may vary slightly depending on your stove’s heat level, so keep an eye on the color of the eggs.
Step 9
Once the eggs have taken on a rich color from the braising liquid, reduce the heat to low. Now it’s time to add the whole garlic cloves (500g). Let them simmer to infuse their wonderful aroma and flavor.
Step 10
With the heat on low, continue to simmer for about 5 minutes after adding the garlic. Just before turning off the heat, stir in 5 Tbsp of honey or corn syrup to add sweetness and a lovely sheen. Stir well to combine after turning off the heat.
Step 11
Here’s a comparison: the boiled eggs on the left and the braised soy sauce eggs on the right. You can see a striking difference in color, making them look even more appealing!
Step 12
These braised eggs are fantastic, with the subtle sweetness and aroma of the garlic complementing the slightly savory eggs perfectly. They make an incredibly satisfying side dish that will have you clearing your plate in no time. Give this recipe a try!
