Five-Spice Marinated Eggs
Tender hard-boiled eggs steeped in a fragrant brine infused with five-spice, soy sauce, and aromatics. These eggs develop a deeply savory, subtly spiced flavor over three weeks of slow marinating.
Story
These eggs are a beloved Chinese pantry staple, perfect sliced as an appetizer or alongside congee. The long marinating time allows the flavors to penetrate the egg whites completely.
Ingredients
large eggs
12
water
4 cups
salt
1/2 cup
five-spice powder
1 tablespoon
light soy sauce
1/4 cup
dark soy sauce
2 tablespoons
star anise
3 whole
Sichuan peppercorns
1 teaspoon
bay leaves
2
ginger slices
4
garlic cloves
3
rice vinegar
2 tablespoons
Instructions
1
Prepare the eggs
Place eggs in a single layer in a large pot and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover for 10 minutes. Transfer eggs immediately to an ice bath to cool completely. Gently tap each egg to crack the shell slightly—this helps the marinade penetrate.
2
Make the brine
Combine water, salt, both soy sauces, five-spice powder, star anise, peppercorns, bay leaves, ginger, garlic, and rice vinegar in a saucepan. Bring to a boil, stirring to dissolve the salt. Remove from heat and let cool completely to room temperature.
3
Pack and marinate
Place the cracked eggs in a clean, dry glass container. Pour the cooled brine over them, ensuring they are fully submerged. The eggs may float initially—this is normal. Cover tightly and refrigerate for 18 to 21 days, turning the container gently once daily.
4
Serve
Remove eggs from the brine, peel carefully, and slice in half. Arrange on a plate and drizzle with a little of the brine or sesame oil. These keep refrigerated for up to 2 weeks.
