Delicious Soy-Braised Eggs: Make a Perfect Side Dish
Easy Homemade Soy-Braised Eggs Recipe
When you’re short on side dishes, this ‘Soy-Braised Eggs’ recipe is easy to make and loved by both kids and adults alike. It’s a versatile staple that’s simple to prepare and always a hit. Its savory and slightly sweet flavor profile is sure to whet your appetite.
Main Ingredients
- 10 Eggs
- 20 Korean Cheongyang Peppers (or similar small, mild green chilies)
- 15 Cloves Garlic
- 1 Dried Shiitake Mushroom (or 1 fresh shiitake mushroom)
- 2 Pieces Dried Kelp (Kombu, approx. 5×5 cm)
Braising Sauce
- 2 Cups Water (400ml)
- 1/2 Cup Soy Sauce (100ml)
- 2 Tbsp Sugar (30g)
- 2 Tbsp Corn Syrup or Oligosaccharide (30ml)
- 2 Cups Water (400ml)
- 1/2 Cup Soy Sauce (100ml)
- 2 Tbsp Sugar (30g)
- 2 Tbsp Corn Syrup or Oligosaccharide (30ml)
Cooking Instructions
Step 1
First, prepare 10 fresh eggs. Fill a pot with plenty of water and bring it to a boil. Once boiling, carefully add the eggs. Boil for about 12 minutes until hard-boiled. Gently rolling the eggs occasionally while boiling can help prevent them from cracking.
Step 2
Immediately transfer the hard-boiled eggs to cold water to cool them down. This step makes peeling the shells much easier. Once completely cooled, carefully peel each egg.
Step 3
Wash the Korean Cheongyang peppers thoroughly and pat them completely dry. If they remain wet, their appearance might be compromised when added to the braising sauce. You can leave them whole or cut them in half lengthwise.
Step 4
Remove the stems from the shiitake mushroom and slice it into bite-sized pieces. If using dried shiitake mushrooms, rehydrate them in water before use.
Step 5
Now, let’s make the delicious braising sauce. In a pot, combine 2 cups of water, 1/2 cup of soy sauce, and 2 tablespoons of sugar. Add the peeled hard-boiled eggs to the pot as well.
Step 6
Place the pot over high heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to medium.
Step 7
Continue to simmer for about 5 minutes after it starts boiling. During this time, add the pieces of dried kelp. After 5 minutes, remove and discard the kelp. Be sure to remove the kelp, as boiling it for too long can release a sticky liquid.
Step 8
After removing the kelp, slightly increase the heat or maintain a gentle simmer for another 5 minutes, allowing the sauce to reduce and thicken. Turning the eggs occasionally during this process will help them absorb the flavor more evenly.
Step 9
Once the sauce has thickened to your liking, add the prepared Korean Cheongyang peppers and whole garlic cloves. Keep the heat on medium and simmer for an additional 5 minutes. This allows the peppers and garlic to soften and meld with the braising sauce.
Step 10
Finally, stir in 2 tablespoons of corn syrup or oligosaccharide and bring to a brief boil. The syrup adds a glossy finish and a touch of sweetness, resulting in perfectly finished Soy-Braised Eggs. Turn off the heat and let it cool slightly; the flavors will continue to deepen as it rests.
Step 11
If you’re wondering what to make for dinner tonight, we highly recommend these savory and sweet Soy-Braised Eggs! They’re perfect served over a bowl of warm rice. Enjoy making and eating them!
