Savory & Sweet Braised Soy Eggs Recipe
Deliciously Braised Eggs in a Rich Soy Sauce Glaze
A true rice thief! These soft-braised eggs, simmered in a fragrant soy sauce mixture, are a beloved delicacy for everyone, young and old. Complete a wonderful side dish with simple ingredients. The added flavors of onion and garlic make them even more delicious. (Yields 6 eggs)
Main Ingredients- 6 large eggs
- 6 whole garlic cloves
- 1 piece kombu (approx. 5×5 cm)
- 1/4 red onion
- 1 chili pepper (dried or fresh)
Soy Braising Sauce- 6 Tbsp kombu soy sauce (or regular soy sauce)
- 2 Tbsp brown sugar
- 1/2 Tbsp corn syrup (or oligodang)
- 6 Tbsp kombu soy sauce (or regular soy sauce)
- 2 Tbsp brown sugar
- 1/2 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
Take the eggs out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. In a pot, add about 1.5 cups of water (using a paper cup as a measure) and 1/2 Tbsp of coarse sea salt for seasoning. Once the water comes to a boil, carefully add the room-temperature eggs.
Step 2
Boil the eggs for 8 minutes. After boiling, immediately immerse them in cold water and rinse them a couple of times to cool them down. This helps make the shells easier to peel.
Step 3
In a separate pot, pour about 1.5 cups of water (paper cup measure) and add the piece of kombu to bring to a boil. Once the water starts boiling, remove the kombu. Carefully peel all the boiled eggs. Set aside the peeled eggs.
Step 4
In the pot with the peeled eggs, add 4 Tbsp of kombu soy sauce and 2 Tbsp of brown sugar. Adjust the heat to medium. Braise the eggs for about 5 minutes, allowing them to absorb the soy sauce color beautifully.
Step 5
Roughly chop 6 whole garlic cloves and 1/4 red onion. Slice 1 chili pepper diagonally and add them to the pot along with the eggs. Use a spoon to gently roll the eggs, ensuring the sauce coats all sides evenly. Drizzle the remaining 2 Tbsp of soy sauce evenly over the eggs.
Step 6
Cover the pot with a lid and continue to simmer on low heat for about 10-15 minutes. Occasionally roll the eggs to help the sauce penetrate deeply.
Step 7
Once the eggs have absorbed the color of the sauce well, turn off the heat. Finally, drizzle 1/2 Tbsp of corn syrup (or oligodang) over the eggs for a glossy finish. While delicious when hot, the flavors deepen even more when served after cooling slightly.
