Homemade Braised Eggs
Tender boiled eggs soaked in a savory, slightly spicy braising liquid. Each egg is lightly scored before marinating to absorb all the rich flavors of soy, star anise, and Sichuan pepper.
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These braised eggs are perfect for meal prep or as a tasty snack. The scored surface allows the braising liquid to penetrate deeply, creating that signature flavorful bite.
Ingredients
large eggs
4
water
2½ cups (600ml)
light soy sauce
3 tablespoons
dark soy sauce
1 tablespoon
star anise
2 pieces
Sichuan peppercorns
½ teaspoon
dried chili segments
4-5 pieces
fresh ginger, sliced
3 slices
salt
½ teaspoon
chicken powder
¼ teaspoon (optional)
Instructions
1
Boil the eggs
Place eggs in a single layer in a pot. Cover with cold water by about an inch. Bring to a rolling boil, then remove from heat and let sit covered for exactly 8 minutes. Transfer to an ice bath to stop cooking.
2
Score the eggs
Gently peel each egg. Using a small sharp knife, make two shallow cuts across the equator of each egg (like a cross), cutting through the white but not into the yolk. This helps the flavors soak in.
3
Make the braising liquid
In a clean pot, combine the water, both soy sauces, star anise, Sichuan peppercorns, chili segments, ginger slices, salt, and chicken powder if using. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to let the spices infuse.
4
Braise the eggs
Add the scored eggs to the pot. Maintain a gentle simmer and cook for 10 minutes, turning the eggs halfway through. Turn off the heat and let the eggs sit in the liquid for at least 2 hours, or overnight in the refrigerator for deeper flavor.
