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Soy Sauce Eggs Recipe

Soy Sauce Eggs Recipe

Soy Sauce Eggs Recipe

Soy sauce eggs are also known as lu dan or stewed eggs, and they are a very common dish in Taiwan. When I was living in Taiwan, I would always add a soy sauce egg with my lunch box or have it with my minced pork rice or noodles. Soy sauce eggs are left to sit in the mixture of soy sauce and spices overnight so the eggs will take on the flavour of the sauce, so you can imagine, these eggs are really tasty.

Ingredients :

  • 6 large eggs, at room temperature

Sauce :

  • 1 litre (32 fl oz / 4 cups) water
  • 100 ml (31/2 fl oz) light soy sauce
  • 1 Tbsp dark soy sauce
  • 1 tsp sugar
  • 2 slices ginger
  • 2 spring onions, sliced
  • 1 red chilli
  • 2 cardamom pods
  • 1/2 cinnamon stick or a pinch of ground cinnamon
  • 1/4 tsp cumin
  • 1 star anise

Method :

  1. This dish must be prepared a day in advance.
  2. Place all the ingredients for the sauce in a saucepan or stockpot. Bring to a boil, then simmer over low heat for 1 hour. Set aside to cool.
  3. Place the eggs in a pot of water and bring to a boil, stirring constantly. When the water starts to boil, reduce to low heat and simmer for 4/2 minutes.
  4. Remove the eggs and place immediately into a basin of cold water to cool. Peel the eggs when they are cool enough to handle.
  5. Place the peeled eggs in the cooled sauce. The sauce should cover the eggs completely. Refrigerate for at least 12 hours before serving.

Note: Using eggs at room temperature and bringing them to boil together with the water ensures that the shells will not crack due to a sudden change in temperature. Stirring the eggs while the water boils will also ensure that the yolks will set in the centre of the whites.

Makes 6


Source :
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan


See also Taiwanese Recipe “Omelette with Preserved Radish Recipe”