Crispy Outside, Tender Inside! Roasted Egg Soy Braise with Two Delightful Textures
Try making soy braised eggs with a roasted finish. You can enjoy two different textures in one dish!
Discover the unique delight of soy braised eggs prepared with a roasting step. This method offers a wonderful contrast: a slightly crispy exterior from the roasting, combined with a tender, yielding interior. It’s a fantastic way to elevate a simple side dish!
Main Ingredients
- 4 Eggs
- 1/2 tsp Salt
- 50ml Cooking Oil
Cooking Instructions
Step 1
Begin by preparing your 4 eggs for the soy braise. Using fresh eggs will contribute to a better overall flavor and texture.
Step 2
In a pot, add enough water to fully cover the eggs. To help prevent cracking and ensure even cooking, add 1/2 teaspoon of salt to the water.
Step 3
Once the water comes to a rolling boil, carefully lower the eggs into the pot. Let them boil for approximately 13 minutes. This duration will cook the eggs to a point where they are set but still wonderfully tender, perfect for the subsequent roasting step.
Step 4
After boiling, immediately transfer the cooked eggs to a bowl of cold water to stop the cooking process and make peeling easier. Once cooled, gently peel the shells off. If you’re having trouble peeling, try tapping the wider end of the egg first and then rolling it gently to loosen the shell.
Step 5
With the shells completely removed, cut each boiled egg in half. This preparation step allows the savory soy sauce braising liquid to penetrate more deeply into the egg yolk and white, enhancing the flavor throughout.
Step 6
Heat about 50ml of cooking oil in a pan over medium-high heat. Carefully place the halved eggs, cut-side down, into the hot oil. Fry them until they develop a golden-brown, slightly crispy exterior. Rotate the eggs to ensure all sides are nicely browned and toasted. This roasting process is key to achieving that delightful crispy-yet-tender texture!
Step 7
Once the eggs have achieved a desirable golden hue, remove them from the pan and place them on paper towels. Gently pat them to absorb any excess oil. Removing excess oil ensures that the braising sauce adheres well and prevents the final dish from being greasy.
Step 8
Wipe out the pan, then combine 4 tablespoons of soy sauce, 2 tablespoons of oligosaccharide (or your preferred sweetener like honey or corn syrup), and 6 tablespoons of water to create the braising sauce. Add the roasted eggs back into the pan with the sauce. Simmer over medium-low heat, allowing the eggs to absorb the delicious flavors. Gently turn the eggs occasionally to ensure even coating and absorption of the sauce as it thickens into a lovely glaze.
