Braised Hard-boiled Eggs Recipe (Soy Sauce Eggs)

Hard-boiled eggs: These are eggs that have been boiled until both the white and yolk are solid. They provide the base for this recipe.

Soy sauce: A salty, umami-rich liquid made from fermented soybeans, essential for the braising liquid.

Water: Used to dilute the soy sauce and create the braising liquid.

Sugar: Adds a touch of sweetness to balance the saltiness of the soy sauce.

Star anise: A star-shaped spice with a licorice-like flavor, adding depth to the braising liquid.

Cinnamon stick: A dried bark of the cinnamon tree, providing a warm, sweet aroma to the dish.

To achieve a deeper flavor and more even coloring, gently prick the hard-boiled eggs with a fork or toothpick before adding them to the soy sauce mixture. This allows the marinade to penetrate the eggs more thoroughly, enhancing their taste.

• hard-boiled eggs - Substitute with firm tofu: Firm tofu can absorb the flavors of the braising liquid similarly to eggs and provides a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• star anise - Substitute with fennel seeds: Fennel seeds have a similar licorice-like flavor and can be used in place of star anise.

• cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used in smaller quantities to provide the same warm, spicy flavor.

• Allow the braised hard-boiled eggs to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Place the cooled eggs in an airtight container. Ensure the container is large enough to hold the eggs without crowding them, as this can cause the eggs to break.

• Pour any remaining soy sauce mixture over the eggs in the container. This not only enhances the flavor but also keeps the eggs moist.

• Store the container in the refrigerator. The eggs can be kept for up to one week, making them a convenient option for quick meals or snacks.

• For freezing, first, peel the braised eggs. This step is crucial as the shells can become tough and difficult to remove after freezing.

• Place the peeled eggs on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze them for about 1-2 hours, or until they are solid.

• Once frozen, transfer the eggs to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness.

• When ready to use, thaw the eggs in the refrigerator overnight. Avoid microwaving them directly from the freezer, as this can cause uneven heating and a rubbery texture.

• To reheat, gently warm the eggs in a saucepan with a bit of the reserved soy sauce mixture, or enjoy them cold as a flavorful addition to salads, noodles, or rice dishes.

• Stovetop Method:

  1. Place the braised eggs in a small saucepan.
  2. Add a few tablespoons of the leftover braising liquid or a bit of water to prevent drying out.
  3. Heat over low to medium heat, turning occasionally, until the eggs are warmed through, about 5-7 minutes.

• Microwave Method:

  1. Place the braised eggs in a microwave-safe dish.
  2. Add a splash of water or the leftover braising liquid to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the braised eggs in an oven-safe dish.
  3. Add a small amount of water or the leftover braising liquid to the dish.
  4. Cover the dish with aluminum foil.
  5. Heat in the oven for about 10-15 minutes, or until the eggs are warmed through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the braised eggs in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the eggs are heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the braised eggs in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 20 minutes.

• Saucepan: A medium-sized saucepan is essential for combining and simmering the soy sauce mixture and eggs.

• Stove: You'll need a stove to bring the mixture to a boil and then simmer it.

• Measuring cups: Use measuring cups to accurately measure the soy sauce and water.

• Measuring spoons: Measuring spoons are necessary for measuring the sugar.

• Wooden spoon: A wooden spoon is useful for stirring the mixture and turning the eggs to ensure even coloring.

• Tongs: Tongs can help you handle the eggs without breaking them.

• Timer: A timer will help you keep track of the simmering times.

• Bowl: A bowl is needed to hold the eggs after they are removed from the saucepan.

• Knife: A knife can be used to peel the eggs if needed.

• Cutting board: A cutting board provides a surface to peel the eggs on.

• Serving plate: A serving plate is used to present the finished soy sauce eggs.

Prepare ingredients in advance: Hard-boil and peel the eggs the day before to save time on the day of cooking.

Use a slow cooker: Combine soy sauce, water, sugar, star anise, and cinnamon stick in a slow cooker and let it simmer while you attend to other tasks.

Batch cooking: Double the recipe and store extra braised eggs in the fridge for quick meals throughout the week.

Pre-measure ingredients: Measure out the soy sauce, water, and sugar ahead of time to streamline the cooking process.