Soy & Tea Infused Eggs
By: WellBeing Team
Use PEARL RIVER BRIDGE(PRB) Superior Light SoySauce as a dipping sauce with your favourite Asian snacks or add it to stir-fries and marinades
Ingredients
- 10 eggs
- 2 whole star anise
- 1 cinnamon stick, approx. 5cm
- 3 bay leaves
- 1 tsp Sichuan pepper
- 1 tsp fennel seeds
- 2–3 cloves
- 1L water (enough to submerge the eggs)
- 6 tbsp Pearl River Bridge Golden Label Superior Light Soy Sauce
- 2 tbsp Pearl River Bridge Superior Dark Soy Sauce
- 2 tbsp Pearl River Bridge Crystal Sugar
- 1 tbsp salt
- 2-3 tsp black tea leaves (or 2-3 tea bags)
Method
- Place the eggs in a saucepan of cold water, bring to a boil and cook for 6–8 mins.
- Transfer eggs to a bowl of iced water and cool completely.
- Gently tap each egg all over to create fine cracks.
- Place the star anise, cinnamon stick, bay leaves, Sichuan pepper, fennel seeds and cloves in a small piece of muslin or a spice bag, and tie securely. If you don’t have muslin or a bag, skip this step.
- In a separate pot, combine water, soy sauces, sugar, salt, tea leaves and spices.
- Bring to a simmer over low heat and cook for 10 mins.
- Add the cracked eggs and simmer for another 20 mins.
- Turn off the heat and let the eggs soak in the liquid until it cools or overnight for deeper flavour.
- Peel the eggs before serving or keep them in the braising liquid in the fridge for up to 3 days to deepen the flavour and colour.
- Serve halved or whole, at room temperature or chilled, on their own or with rice, noodles or braised dishes.