Soy Sauce Eggs – a delicious recipe with eggs, soy sauce, soy sauce, water, brown sugar, gingerroot. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place eggs in a small saucepan of boiling water and cook for about 6 minutes. Remove eggs from the saucepan with a slotted spoon and refresh under cold running water. Peel eggs and set aside.
2
Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute. Reduce heat, add eggs and simmer, covered with a parchment paper cover for 1 hour, turning occasionally. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.
3
Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish. Discard remaining stock.
4
To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock.
415
kcal
Calories
16
g
Fat
45
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 eggs, 1 cup light soy sauce, 2 tablespoons dark soy sauce, 1 cup water, and more.
Yes, Soy Sauce Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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