Slow and Easy, Golden Soft Boiled Eggs (溏心蛋)

cooking6

Hands-on Time: 5 min.

Total Time:  24 hr.

SHORT VERSION:

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.

Intro:

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.

TIP:

Tip.1

See my other posts “Quick and Easy way to Peel Boiled Eggs” for tips on boiling and peeling eggs.

Tip.2

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.

Cookware:

  1. Pot (~ 2 Qt)

Ingredients

ingredients

Protein:

  1. Eggs (4)

Sauce/condiments/Spices

Units: C = Cup.

*note* relative ratio is more important the absolute amount.

Option 1

  1. Sauce from “Best-ever Braised Beef Shank“.

Option 2

  1. Soy Sauce – 2 C
  2. Sugar – 1 C
  3. Water – 2C
  4. Vinegar – 0.5 C.

Before Cooking:

Prep.1

If using Option 1 ingredients, bring the sauce to room temperature.

Prep.2

If using Option 2, Mix Soy Sauce (2C), Sugar (1C), Water (2C), Vinegar (0.5C) in a container.

Prep.3

See “Quick and Easy way to Peel Boiled Eggs” for other prep steps.

Cooking Steps:

See “Quick and Easy way to Peel Boiled Eggs” for detail step-by-step guides (with images).

Cooking.1

peel

Boil eggs for 7 min. Cool and peel the egg shell.

Cooking.4

cooking

Put the eggs in the sauce. Cover and leave in fridge for 24 hr.

cooking6 cooking4_1

It’s ready to serve!

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2 thoughts on “Slow and Easy, Golden Soft Boiled Eggs (溏心蛋)

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