Soy Sauce Eggs
These Chinese stewed soy sauce eggs are one of my favorite foods from my childhood. As a result, it's always something I try to make every year for Chinese New Year.
Ingredients
- 6 eggs, hard-boiled and peeled
- 2 cups water
- 3 tbsp low sodium soy sauce
- 1 1/2 tbsp granulated white sugar
- 1 mix spice powder bag
Instructions
- Add water, soy sauce, sugar and spice powder bag to a large pot. Bring to a simmer until sugar is dissolved. Add in eggs. Bring sauce to a low simmer and place lid on pot, leaving it slightly uncovered, allowing enough heat to escape so that your mixture does not boil over. Let eggs stew for about 30 minutes at the low simmer. After 30 minutes, rotate eggs so that the lighter colored side is now on the bottom, and stew another 30 minutes at low simmer. Turn off heat.
- Allow eggs to soak overnight in soy sauce mixture (keep refrigerated). I usually soak overnight, then rotate again in the early morning for a few hours, so that the eggs will be an even shade of brown. When ready to eat, gently re-heat the eggs in the pot before serving.
Serving: 1egg, Calories: 95kcal, Carbohydrates: 4.3g, Protein: 7g, Fat: 5.4g, Saturated Fat: 1.6g, Sodium: 318.5mg, Fiber: 0.2g, Sugar: 3.7g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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