Friday, May 25, 2018

CC#29: Soy sauce eggs

First time making this egg dish at home; verdict prefer tea leaves eggs more! 
 Firstly we need to put fresh eggs into pot of boiling water, cover and cook for six minutes. Remove from heat, refresh with running tap water, cool down to manageable temperature. Tap the shells gently all over with back of metal spoon, peel the egg shells and leave aside while you make the soy sauce liquid.
Combine water, light soy sauce, thick black soy sauce, brown sugar, and sliced raw ginger. Bring to rolling boil for a minute, add the peeled eggs, cover and simmer for an hour. Remove from heat, let it rest for thirty minutes, reserve a ladle of cooking liquid, and discard the rest.  Serve.
Soy sauce eggs - recipe
from pgs 154-155 of
Kylie Kwong's
Simple Chinese Cooking
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I am sharing this recipe at Cookbook Countdown #29
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown!

1 comment:

kitchen flavours said...

I supposed tea leaves eggs will be more fragrant and flavourful from the spices.