Soy Sauce Braised Egg
By: homewarming
Published: Tuesday, March 8, 2011 - 9:40pm

Ingredients




6 large eggs
6 cloves garlic- roughly bruised
2 inches long fresh ginger- roughly sliced
1 tablespoon Chinese 5 spices powder
2 tablespoons soy sauce
3 teaspoons sugar
2 cups chicken stock
1/2 tablespoon oil

Preparation

1 Hard boil the eggs, peel and keep aside. 2 Heat large wok or pan over the medium heat and add oil. 3 When the oil is heated add garlic and ginger. Briefly stir for 30 second or so. 4 Add Chinese five spices, soy sauce and sugar. Stir further for 10 second or until fragrant. 5 Add chicken stock, hard boiled eggs and bring to boil. 6 Let it simmer for 20 minutes with the cover on. 7 Open the pan and check the flavor and thickness of the gravy. (I couldn’t resist throwing in some chicken legs) If  the sauce is not thick enough, simmer further without the lid until you get the desired consistency. The gravy should be sweet, a little bit salty and aromatic. 8 Serve hot with some rice or noodle

About


The wonderful deep dak brown eggs braised in sweet rich thick gravy of soy sauce and Chinese five spices.

Comments:
Sara Beth

I love these eggs-- my family calls them "brown eggs" because the sauce turns the egg whites brown. They are so delicious! We omit the chicken stock though and just use the soy (cut with some water).