Dish of Soy Eggs, two cut
(click to enlarge)

Soy Eggs


China   -   lu dan
Serves:
Effort:
Sched:
DoAhead:  		 6 app
**
2-1/2 hrs
Yes		 A common breakfast egg, appetizer or snack in China, these are easy to make and more flavorful than plain hard boiled eggs. Of course there are many variations, so don't take the exact proportions too seriously.



12
ar
-----
3
1/3
1/2
-----
1
1/2

---
T
c
c
---

in 		Eggs, medium (1)
Water
-- Flavorings
Sugar
Soy Sauce, dark
Water
-- Optional
Star Anise
Ginger, sliced
Scallions
Sesame Oil, dark  
  1. Hard boil the eggs and peel off the shells For easiest peeling and best texture follow the exact method given in our recipe Boiling Eggs.
  2. In a suitable pan (probably the one you boiled the eggs in), mix all Flavorings items. Bring to a boil, then turn down to a simmer and carefully place the Eggs in. This prevents burned spots on the eggs while the liquid is brought to a boil over high heat.   Note: the eggs must not float in the flavoring liquid or they'll stay one side up and not color evenly. They have to be resting on the bottom of the pan.
  3. As the liquid comes back to a simmer, turn the eggs every so often to make sure they color evenly. Continue to simmer for 1-1/2 hours, turning now and then, and adding boiling water if needed. Take off the heat and allow to sit, continuing to turn them, for another half hour.
  4. If I don't need them right away, I seal the eggs in a plastic bag with the flavoring liquid and refrigerate overnight, turning now and then.
  5. Eggs may be served either cold (most common) or warm.
NOTES:
  1. Eggs:   For recipes of this sort always use Medium eggs, as the flavorings can penetrate them more deeply. Don't bother aging the eggs before boiling - it makes no difference at all. For the most successful up-to-date methods, see our recipe Boiling Eggs.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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