I have a somewhat unhealthy addiction to eggs. In the past year, I was sometimes eating two or three eggs a day, just because they’re so darn versatile and easy to prepare. (My doctor hasn’t said anything about this habit…yet.) Breakfast? Scrambled eggs with salt and pepper. Lunch? Omelet with mushrooms and onions. As for dinner…well, you know how everyone has that secret, fool-proof, but embarrassingly unattractive dish they make when eating alone? Mine is a fried egg, still runny in the middle, slathered with oyster sauce, and plopped into a bowl of reheated rice.
Photogenic? No. Delicious? Quite.
A few days ago I decided to make a few days’ worth of eggs in one go, that can be reheated and eaten with rice or other sides at a later, lazier time. I then remembered what my mom used to do on weekends to prepare for a week of after-school snacks. On Sunday nights, she would just simmer hard-boiled eggs in a soy sauce broth with some sugar and ginger slices added in. I would eat one immediately out of the pot, and on subsequent days the rest would be scarfed down straight from the fridge or warmed in the microwave.
Soy sauce eggs are even easier and faster to prepare than the gorgeously marbled Chinese tea eggs, and just as satisfying. Just remember to save some of the braising liquid to spoon over the eggs. I suggest serving this with rice or noodles (instant ramen is a personal favorite), maybe with some store-bought kimchi on the side. This recipe can be easily doubled or tripled.
What’s your own favorite, quick way to prepare eggs?
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Soy Sauce Eggs
Serves 4 as an appetizer
- 6 eggs
- 1 cup soy sauce or tamari
- 2 cups water
- 1/2 cup brown sugar
- 2-inch knob ginger, cut into thick slices
- In a medium pot, cover the eggs with about 1-inch water. Bring the water to a boil and cook for 10 minutes, until the eggs are hard-boiled.
- Remove the eggs with a strainer and run until cold water until they are cool enough to handle. Peel the eggs and set aside.
- In another medium pot, combine the soy sauce, water, brown sugar, and ginger. Bring the liquid to a boil. Add the eggs, reduce the heat to medium-low, and simmer uncovered for about 30 to 40 minutes, turning occasionally so all sides can get evenly colored. Turn off the heat and let the eggs sit in the braising liquid for another 30 minutes to absorb more of the flavor and color. Transfer the eggs to cutting board, reserving 2 to 3 tablespoons of the braising liquid for serving. Discard the remainder or save it to flavor your rice or noodles.
- Slice each egg in half and arrange on a plate or in a bowl. Spoon the braising liquid over the eggs and serve, either alone or with rice or noodles.
I’m the same way about eating eggs all the time; eggs are just so versatile. Never seen this way of cooking them though, and I’m intrigued!
This is soooo on my short list of things to try! We love eggs in my family too. I tend to buy the Omega 3 eggs, so I dont feel quite as guilty about eating so many lol
omg…that is my go to dinner also!
i love it when the runny yolk gets mixed in with the rice/oyster sauce! =)
if i’m feeling fancy then i’ll actually heat up the rice in a non stick pan so it gets crispy on the bottom! but more often than not i just stick it in the microwave! =)
Taryn – Sometimes I heat the rice up on the stove too and get accidental crispy bits on the bottom. There really are few things better than runny egg yolks with oyster sauce.
I’ve never tried this…..but I will! Intriguing!
Yes! I love soy sauce eggs too, especially with braised pork like my grandma used to make. Thanks for sharing your version.
What a great solution to all the eggs I have that are about to expire. PS – Fried eggs with sriracha and rice is one of my faves!
Tried this last night and it was great! Also added some chili sauce and highly recommend it!
I’m with you on this one I eat eggs like everyday probably more than I should. The quickest go to meal w/ eggs for any time of the day for me is… this sounds so sinful, fried eggs (I deep-fry them) w/ the soft yolk served over rice. If i have time I’ll serve it with fried plantains.
The other way is scrambled in the morning with anything I’ll chop up some onion, fry it in oil with any type of cured meat (diced hot dog, or ham or mexican chorizo crumbled) then when onion is translucent I add beaten eggs that I beat with a dash of milk and salt. Sometimes if I’m not lazy I’ll add diced chili peppers, and chop tomato to the sauteed onions. It’s very good with warm tortillas, and already prepared beans with hot sauce yum it’s my daily breakfast almost.
Another easy thing is I make scrambled eggs and make a sandwich on toasted bread that I spread with either cream cheese or butter.
Nathan – You one-upped me! DEEP-fried eggs sound amazing. So do scrambled eggs with crumbled chorizo…gotta keep that in mind to make in one weekend for brunch.
Thanks for the recipe. I’ve only made tea eggs. I’ll have to try these.
OMG this looks beyond amazing!! I have to try it!
I LOVE eggs. I want to marry them.
I am always looking for new ways to cook eggs. I eat them so much. I’m thinking about combining your idea with a deviled egg …
Funny that you posted these after the thit kho recipe, especially since I grew up eating thit kho with braised eggs in it as well…the best part!
I can easily become addicted to these eggs….delicious!
I had these eggs first at a ramen house in a soup… I love them. I’m going to make these today to go with some Udon soup that I’m making up. I can’t wait to give this recipe a try! I think the next time I make deviled eggs, I’m going to use these too.
Thank you very much!