I made soy sauce chicken last night and had some leftover stock, so I made soy sauce braised eggs. The soy infused stock can be used over and over again for chicken, eggs, tofu and so on. The more it is reused, the more it gains in depth of flavor.
The process is really simple – put de-shelled hard-boiled eggs in simmering soy sauce broth and then steep overnight. The eggs can be eaten reheated or cold.
Braised Soy Sauce Eggs
- 12 hard boiled eggs, shell removed
- 4 cups water
- 2 cups soy sauce (I used Kikkoman)
- 2 tsp. 5 spice powder
- 4 Tbsp. brown sugar
- 2 dashes white pepper
1) Bring water, soy sauce, 5 spice powder, brown sugar and white pepper to a boil in a large pot. Add de-shelled, hard-boiled eggs and simmer on low for 20 minutes. Turn off heat and steep for at least 30 minutes (or put the entire pot into the fridge overnight). Cut eggs in half or into wedges and serve warm or cold, and spoon braising liquid over them.
*You can save the braising liquid in a large tupperware container and re-use for chicken or eggs. I will be using mine 3 times so far. If you aren’t using the liquid for awhile, you can store it in the freezer.