soy sauce egg is a kind of traditional Chinese folk snack that is easy to make. The same tea egg is very popular in Greater China, such as mainland China, Hong Kong and Taiwan, and Southeast Asia, such as Thailand and Malaysia. Taiwan and the special iron egg is the iron egg is harder, smaller.
Eggs - I used large eggs; cooking times are based on this size. Tip: Older eggs are easier to peel.
Vinegar - Adding vinegar when boiling eggs softens the shell which makes it easier to peel.
Mirin - This is a Japanese rice wine. Substitute with water or stock with a pinch of sugar and a few drops of vinegar.
1.Bring the marinade to a boil. Bring the soy sauce, mirin ,vinegar and water to a gentle boil. Set aside.
2.Bring the eggs to cold water to the pot, bring the water to a boil and simmer for 5 minutes. Remove and pour in cold water until not hot. Crack the shell with the back of a knife.
3.Put the marinade into a compact bag, add the egg, halide until the taste.
SUBSTITUTIONS & VARIATIONS
For soy sauce eggs made without mirin: Use water or stock with a pinch of sugar and a few drops of vinegar. Mirin is a Japanese rice wine that's slightly sweet and acidic with a low alcohol content. There are also non-alcoholic mirin available.
Spices: Feel free to add a few slices of ginger or garlic to the marinade.
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