Chaozhou Braised Eggs
A classic Chaoshan snack, these eggs are slowly braised in a spiced soy sauce marinade. The whites become flavorful and firm, the yolks tender. Great as a snack or side.
Ingredients
14 items- Eggs 6
- Star anise 3 whole
- Cinnamon stick 1 small piece
- Cloves 5 whole
- Licorice slices 2 slices
- Fennel seeds 1 tsp
- Sichuan peppercorns 1 tsp
- Dried tangerine peel 1 small piece
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 30 g
- Salt 1 tsp
- Water 1000 ml
- Shaoxing wine 1 tbsp
Nutrition
Steps （5 steps）
Place eggs in cold water, bring to boil, then medium heat for 8 min until hard-boiled. Cool in ice water, peel.
In pot, combine water, spice sachet, soy sauces, sugar, salt, wine. Boil, then simmer 10 min.
Add peeled eggs, bring to boil then low simmer for 30 min. Turn eggs once for even color.
Remove from heat. Steep eggs in marinade at least 2 hours (pref overnight) to infuse.
Reheat to simmer before serving. Cut eggs, drizzle marinade. Can serve cold.
Tips
Longer steeping gives deeper flavor. Marinade can be reused; add fresh spices each time. Cool eggs in ice water for easy peeling.
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