Chinese Soy Sauce EggJump to Recipe
What’s your favourite way to enjoy eggs? Hard-boiled, sunny side up or mixed into another recipe? Introducing your new favourite way to enjoy them, try Dumpling Connection’s Chinese Soy Sauce Egg recipe.
Don’t limit eggs to breakfast time only. In China, soy sauce eggs are one of the most popular street foods. You can eat them individually as a snack or serve them with rice or noodles as an easy meal.
The process of making this soy sauce eggs recipe is called “lǔ” in Chinese, which means “to stew in soy sauce and spices”. This cooking method is also popular with other ingredients such as root vegetables, tofu and meats as well. The traditional custom is to keep the marinating sauce after each use. This is because the sauce tastes better with every use but for this recipe, we’ll keep it just one-time use.
This Chinese soy sauce egg recipe calls for dark soy sauce! Dark soy sauce by itself doesn’t have as much flavour as other soy sauces. Instead, we use it to add more colour to the eggs. Add in more dark soy sauce for a darker egg but it is your preference.
Different Types of Soy Sauce Egg
Not only is it delicious but making this recipe is quite easy too! Other Asian cuisines have their own variations of this soy sauce egg recipe as well.
In Japan, a similar technique is used to make “ajitsuke tamago” which traditionally served as a topping on ramen. In Korea, soy sauce eggs are served as a side dish called “dalgyal jorim”.
Compared to this Chinese soy sauce egg recipe, ajitsuke tamago is simpler, using only regular soy sauce to marinate the eggs. Dalgyal jorim involves a few more ingredients to give it a slightly sweeter taste. If you really enjoy this recipe, check out the recipes for ajitsuke tamago and dalgyal jorim.
Chinese Soy Sauce Egg Recipe
- 8 hard-boiled eggs
- water as needed
- 1 tbsp Chinese five-spice powder
- 4 cups water
- ½ tbsp sugar
- ¾ cup low-sodium soy sauce
- ¼ cup dark soy sauce
- 1 tbsp rice vinegar
- Prepare the eggs by hard-boiling them. Bring a pot of water to a boil and carefully lower the eggs in. Once all the eggs are in, reduce the heat to a medium.
- Simmer the eggs for 6 minutes for a softer texture and 7 for more firm texture. Gently stir the eggs after the first 2 minutes.
- Once the eggs have been hard-boiled, remove them and transfer to a bowl of cold water. When the eggs have cooled down, gently peel the shells off.
- Using the same pot to hard-boil the eggs, bring the 4 cups of water to a boil. Add in all the marinade ingredients and reduce to a simmer. Let the marinade simmer for 10 minutes before adding the peeled eggs in.
- Add the eggs into the stock and let steep in the stock for a few hours, you can turn the heat to low if you like. For the best result, leave the eggs in the marinade overnight in the fridge to further develop the flavour. Make sure to turn the eggs over every few hours to get even colouring.
- Serve with rice or noodles. Add a few spoonfuls of the leftover marinade to your choice of grain for extra flavour! Enjoy!