Soy Sauce Eggs

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Eggs

• Condiments

  • 3/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1 tbsp Chinese five spice powder
  • 1 small pinch Salt
  • 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Rice vinegar

• Liquids

  • 1 Water
  • 4 cups Water

Found on chinasichuanfood.com

Description

Ingredients

• 6-8 eggs
• water as needed
• a small pinch of salt
• 1 tablespoon Chinese five spice powder
• 4 cups water
• 1/2 tablespoon sugar
• 3/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar

Directions

• In a small pot, add water, soy sauce, rice vinegar, sugar and Chinese five spice powder. Bring to boil and simmer for 10 minutes.
• Half-fill a large pot with water and bring it to boil. Add a small pinch of salt.
• Lower the eggs into boiling water carefully using a ladle and slow down the fire immediately. Simmer for 6 minutes (for softer texture) or 7 minutes (for harder texture). Stir the eggs in first two minutes.
• Transfer the eggs out to cold water and gently peel the shells after cooled down. (If you feel it is quite hard to handle, place the eggs under small running water and peel the shells.)
• Add soft boiled eggs in the marinating sauce, soaking for overnight (12-20 hours until well salted). Transfer them out when the eggs are well salted.
• Cut lengthwise and serve with rice or noodles.