Chinese Soy Sauce Eggs Recipe

This is brilliant as you can stick it on primary thing in the morning hours, leaving it to cook for half an hour while you have a coffee. A quite effortless interpretation of the time-honored Chinese '1000 year old' eggs.

It is a seriously simple dish, and the best thing is that you can easily keep the braising soy sauce stock in the refrigerator and re-use it one more time to make the eggs and even tofu. Soy sauce eggs are more simple and faster to cook than the beautifully marbled Chinese tea eggs, and equally as delighting.

Ingredients:
• 2 cups water
• 1/2 cup brown sugar
• 6 eggs
• 1 cup soy sauce or tamari
• 2-inch knob ginger, cut into thick slices

Directions:
1. In a medium pan, cover the eggs with approximately 1-inch water.
2. Take the water to a boil and cook for 10 mins, up until the eggs are hard-boiled.
3. Get rid of the eggs with a strainer and run up until cool water till they are chilly good enough to treat.
4. Peel the eggs and reserved.
5. In other medium pan, put together water, brown sugar, the soy sauce, and ginger.
6. Give the liquid to a boil.
7. Include the eggs, minimize the heat to medium-low, and cook uncovered for around 30 to 40 mins, turning periodically so all surfaces can get uniformly colored.
8. Switch off the heat and let the eggs rest in the braising liquid for another 30 mins to soak up more of the taste and intensity.

9. Move the eggs to cutting board, setting aside 2 to 3 tbsps of the braising liquid for serving.
10. Toss aside the excess or wait to taste your rice or noodles.
11. Cut each egg asunder and organize on a platter or in a bowl.
12. Scoop the braising liquid over the eggs and serve, both alone or with rice or even noodles.