Monday, January 2, 2012

Soy Eggs

I have been making these for years.
People always enjoy them, especially if it is there first time eating one.

6 eggs
water to cover
1/4 cup sugar
1/2 cup soy sauce
1/2 cup water
lettuce (and cilantro)

1. Place eggs in cold water to cover and bring to a boil over medium heat. Then cook gently 10 to 12 minutes.
2. Cool eggs thoroughly under cold running water (5 to 10 minutes); then shell.
3. Combine sugar, soy sauce and water in saucepan. Then heat, stirring, to dissolve sugar.
4. Add eggs and baste to brown evenly. Simmer, covered, 1 hour, turning several times for even coloring.
5. Turn off heat and let stand, covered, 30 minutes more, turning eggs once or twice.
6. Cut each egg in half (or 4 wedges) with a sharp knife. Serve yoke-side up on a bed of lettuce (decorate with cilantro if desired). Sere with plum sauce.

Note: These eggs, also known as pot-stewed or red-stewed eggs, are eaten for breakfast or as a late supper dish. They are also served cold as an hors d'oeuvre.


  1. These sound interesting. My mother always died her boiled eggs in beat juice.Made them fun, especially around Easter. Richard from My Old Historic House.