Friday Recipe: Braised Soy Sauce Eggs

Braised eggs

Did you know that some ingredients might be even better to use when they’re not fresh anymore? The Froodly’s team is glad to announce you the beginning of a new series of blog posts – “Friday Recipe”– that will help you reduce food waste in your home kitchen! Are you ready to discover some incredibly tasty and sustainable food recipes?

Let’s start! Today we are going to see how to prepare Braised Soy Sauce Eggs. Be ready to surprise your guests!

Ingredients for 3 – 5 serving

* 6-10 hard-boiled eggs
* 3 cups water
* 1-2 Tbsp dark soy sauce
* 3 Tbsp soy sauce
* 1 Tbsp brown sugar
* 1 stick cinnamon
* 3 star anise
* 1-2 green tea bags (6 eggs = 1 green tea bag)
* Salt (optional because soy sauce is slightly salty.)
(Note: 1 Tbsp (tablespoon) = 15ml, 1 cup= 250ml)

Cooking Steps

  1. First, prepare the hard-boiled eggs by using a week old eggs. (Note: Fresh eggs are harder to peel!). Peeled off their shell and set aside.
  2. Heat up the water in a pot. While boiling the water, add the soy sauce, sugar, all ingredients except the eggs into the pot.
  3. Reduce the heat to medium and boil for approximate 15-20 minutes, until the stock is infused with the aroma of the green tea, star anise, and cinnamon.
  4. Add the hard-boiled eggs to the stock and cook with the lower heat to simmer until 1 cup of the sauce left in the pot (about 15 mins in cooking). In order to get more sauce flavour into eggs, you can also use a fork by poking (make some tiny holes) on eggs surface if you like.
  5. Leave the eggs in the braised stock for overnight to get the best flavor.
  6. These braised soy sauce eggs can be stored in an air-tight container for 2-3 days.
  7. You can use the leftover sauce as a dipping sauce by adding a clove of fresh garlic, chopping fresh chili and spring onion.

(Note: The amount of dark soy sauce is depending on how dark you prefer your eggs to be.)


Stay tuned for more recipes!

Sandra Sandar

Braised soy sauce eggs


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