Hands-on Time: 5 min.
Total Time: 24 hr.
4 eggs, boil for 7mins. Cool eggs in ice bath immediately afterwards. Peel, put into the leftover sauce from “braised beef shank”. Leave in fridge overnight.
Egg is one of the most wonderful ingredients in cooking. Here I would like to show a simple way to turn an ordinary soft boiled egg into a delicious dish that can be served as appetizer, side dishes, breakfast, or a healthy snack.
See my other posts “Quick and Easy way to Peel Boiled Eggs” for tips on boiling and peeling eggs.
Use the leftover sauce from “Best-ever Braised Beef Shank” or any Chinese style stew or braising of meats to “cold fusion” the flavor into eggs.
- Pot (~ 2 Qt)
- Eggs (4)
Units: C = Cup.
*note* relative ratio is more important the absolute amount.
- Sauce from “Best-ever Braised Beef Shank“.
- Soy Sauce – 2 C
- Sugar – 1 C
- Water – 2C
- Vinegar – 0.5 C.
If using Option 1 ingredients, bring the sauce to room temperature.
If using Option 2, Mix Soy Sauce (2C), Sugar (1C), Water (2C), Vinegar (0.5C) in a container.
See ““Quick and Easy way to Peel Boiled Eggs” for other prep steps.
See ““Quick and Easy way to Peel Boiled Eggs” for detail step-by-step guides (with images).
Boil eggs for 7 min. Cool and peel the egg shell.
Put the eggs in the sauce. Cover and leave in fridge for 24 hr.
It’s ready to serve!