Chewy and Springy Braised Eggs: A Staple Side Dish
Chewy and Springy Braised Eggs~ A Simple, Essential Side Dish
Try making a simple braised egg side dish with eggs, which are great to eat at least two a day. They’re packed with nutrition!
Ingredients- 10 hard-boiled eggs
- 3 slices of ginger, thinly sliced (ginger slices)
- 1 bay leaf
Braising Liquid- 4 Tbsp soy sauce
- 2 Tbsp corn syrup (or mulyeot)
- 1 Tbsp cooking wine (like mirin or cheongju)
- 1 tsp oyster sauce
- 200ml water
- 4 Tbsp soy sauce
- 2 Tbsp corn syrup (or mulyeot)
- 1 Tbsp cooking wine (like mirin or cheongju)
- 1 tsp oyster sauce
- 200ml water
Cooking Instructions
Step 1
First, perfectly hard-boil your eggs. Place the eggs in boiling water and cook for about 10-12 minutes. Then, rinse them under cold water; this makes peeling much easier. Peel all the eggs to prepare plump, hard-boiled eggs.
Step 2
The key to delicious braised eggs is the sauce! In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp cooking wine, 1 tsp oyster sauce, and 200ml water for a refreshing taste. Mix well until there are no lumps.
Step 3
Now, arrange the prepared hard-boiled eggs neatly in a pot. Add 1 bay leaf to eliminate any eggy smell and 3 slices of thinly sliced ginger for a fragrant aroma.
Step 4
Pour the pre-mixed braising liquid into the pot. Bring it to a boil over high heat, then reduce to medium-low heat and simmer until the liquid reduces to about one-third of its original volume. Gently roll the eggs around occasionally to ensure they are evenly coated with the sauce. At this point, taste the sauce and adjust the sweetness or saltiness by adding more soy sauce or corn syrup to your preference for an even tastier result.
Step 5
These braised eggs, infused with the savory-sweet sauce, are incredibly satisfying and perfect with rice! You can enjoy them sliced in half while they’re warm, or let them cool and store them in an airtight container in the refrigerator for a delicious side dish that lasts. They make a wonderfully hearty pantry staple!
