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?
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.