Spicy Chinese Soy Eggs
Equipment
Ingredients
Eggs
eggs (large)
6 piece
Marinade
soy sauce (dark)
80 ml
water
200 ml
brown sugar
30 g
star anise
2 piece
cinnamon stick
1 piece
chili pepper (dried)
2 piece
garlic (smashed)
3 clove
ginger (sliced)
15 g
For serving
lettuce (fresh)
200 g
rice (cooked, warm)
300 g
Instructions
Boil the eggs
Place eggs in a pot and cover with cold water. Bring to a boil and cook for 7 minutes for jammy yolks.
Cool and peel eggs
Transfer eggs to an ice bath to stop cooking. Once cooled, gently tap and peel under running water.
Prepare the marinade
In a small pot, combine soy sauce, water, brown sugar, star anise, cinnamon, chili peppers, garlic, and ginger. Bring to a simmer.
Marinate the eggs
Add peeled eggs to the hot marinade. Remove from heat and let cool, then refrigerate for at least 40 minutes or overnight.
Prepare rice and serve
Cook rice according to package instructions. Serve marinated eggs halved or whole with fresh lettuce leaves and warm rice.
Original recipe
Storage
Marinated eggs keep well in the fridge for up to 4 days. The flavor intensifies over time.
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