Photograph of the finished Soy egg

China · Trứng kho nước tương ngũ vị

Soy egg

45 min Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Soy sauce Soy sauce 240 ml
  • Photograph of Brown sugar Brown sugar 80 g
  • Photograph of Five-spice powder Five-spice powder 8 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Shaoxing Wine Shaoxing Wine 60 ml
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4

Method

  1. 1 Boil the eggs for 7 minutes, then soak them in ice water for 5 minutes and peel them. The yolk should still be moist in the center for the perfect consistency.
  2. 2 Simmer soy sauce with brown sugar, five-spice powder, cinnamon, star anise, ginger, and 300 ml of water for 10 minutes.
  3. 3 Lower the water temperature to 80 degrees before adding the eggs; boiling water will make the egg whites tough like rubber.
  4. 4 Simmer for 15 minutes, turning the eggs twice to ensure even coloring.
  5. 5 Turn off the heat and soak the eggs in the braising liquid for 4 hours; the eggs are ready when the brown color penetrates 3 mm deep.

With an appliance

  • Microwave 40 min

    Replace step 4: soak the eggs in braising liquid, then microwave at 600W for 8 minutes, rotating the eggs at the 4th minute; let the eggs cool and soak them again as in step 5 to allow the color to penetrate deeply.

Start cooking