Chewy and Tender Soy-Braised Eggs Recipe
The Nation’s Favorite Side Dish: Easy and Delicious Soy-Braised Eggs
Eggs are a staple in every refrigerator, loved in countless ways like steamed, fried, or rolled into omelets. They are a beloved ‘national side dish’ for a reason! Today, we’re making a special ‘Soy-Braised Egg’ recipe that’s chewy, tender, and infused with a sweet and spicy sauce. This universally adored dish will make your meal table even richer. I’ll guide you through it step-by-step, perfect for beginners!
Main Ingredients
- 8 hard-boiled eggs
- 1/2 cup soy sauce (approx. 100ml)
- 1/2 cup water or broth (approx. 100ml)
- 1/2 cup corn syrup or rice syrup (approx. 100ml)
- 1/4 onion (finely chopped)
- 1/2 green onion (chopped into large pieces)
- 1 red chili pepper (seeds removed, chopped into large pieces)
- 2 green chili peppers (seeds removed, chopped into large pieces)
- 1/2 tbsp minced garlic
- A pinch of whole sesame seeds (for nutty flavor)
- A drizzle of sesame oil (for aroma)
Cooking Instructions
Step 1
Carefully place the eggs in a pot and add enough water to cover them. Once the water boils, add 1/2 tablespoon of salt and cook for exactly 6 minutes. This will result in a soft-boiled egg with a moist and tender yolk. Rinse the cooked eggs under cold water to cool them down, then peel.
Step 2
Prepare the vegetables for the braising liquid. Chop the red and green chili peppers into large pieces after removing the seeds. If you prefer it spicier, feel free to increase the amount of green chilies. Also, chop 1/4 onion into large pieces.
Step 3
Let’s make the delicious braising sauce! In a pot or deep pan, combine 1/2 cup soy sauce, 1/2 cup water or broth, and 1/2 cup corn syrup. Add 1/2 tablespoon of minced garlic, a pinch of whole sesame seeds, and a drizzle of sesame oil. (Using whole sesame seeds instead of ground ones adds more nuttiness!)
Step 4
Add the peeled boiled eggs and the chopped vegetables (onion, green onion, red chili, green chili) to the prepared sauce. Bring to a simmer over medium-low heat and gently turn the eggs to allow the sauce to penetrate for about 5-10 minutes. Rolling the eggs occasionally ensures the sauce is evenly absorbed, making them even tastier. The dish is ready when the sauce has thickened slightly and the eggs have turned a deep, rich color.
