Mama Z's Soy Eggs
SOY EGGS
Soy Eggs- what can I say. They are absolutely delicious and so easy to make! I recommend making a few of these and keeping the liquor in the fridge so you can make more for next time. You can easily use whatever aromatics for your eggs but I like a slight aniseed/ sweetness to my eggs.
The yolks go a delicious jammy flavour and become really creamy and so umami! You can easily enjoy these with just some steamed rice, some vegetables or on top of your fav noodles. Great for soup noodle dishes and also dishes like congee. See my previous recipe for my Oat Lugaw and these eggs work a treat!
WHAT YOU WILL NEED:
2 eggs (Get some happy eggs for the best results- free range/your local shop etc)
1 x Staranise
1x Stick of Cinnamon/Cassia bark
4 x Cloves
4 tbsp of Brown Sugar
Small piece of fresh ginger cut into large slices
1x piece of crushed garlic
3 tbsp Soy sauce
4 tbsp Rice Wine
A jar/ container to keep your eggs in
METHOD:
In a small sauce pan boil your eggs for 6 minutes . Take the eggs out and run under cold water to stop them from cooking any further. Keep the water that you boil the eggs with to one side in the pan.
In the same egg pan- add all the dry spices, garlic, ginger soy, sugar etc into the pan you used to boil the eggs. bring to a boil so that the sugar melts. Once the mixture has melted and come to a boil- turn off the heat.
Whilst the mixture cools peel your eggs and stick in you r container/jar. Pop it in the fridge.
Once the liquor has cooled down in the pan- grab your eggs and pour the mixture into your jar/container. Keep your eggs in the fridge for a day before enjoying! You need those eggs to take on the soy flavour and needs an over night marination. For your next eggs- just soft boil your eggs again but reuse the liquor! It’s as easy as that.
