Friday, September 21, 2012

Soy Braised Eggs (Lu Dan / Lo Nung)

So good and so easy. Especially if you happen to have some braising liquid left over (i.e., frozen) from a previous pork belly braise-fest. 


8-12 hard boiled eggs

6-8 cups soy braising liquid:  
http://thegrubfiles.blogspot.com/2010/10/red-cooked-pork-hong-shao-rou.html

If you don't have this on hand, just make the recipe for the braising liquid, sans pork belly, then add the hard-boiled eggs to the sauce after it has reduced down for a couple hours.

1. Place 8-12 eggs in a medium pan. Cover with water & bring to a boil over medium-high heat. Turn off heat & let eggs rest for about 20-30 minutes. Drain water from the pot and rinse eggs with cool tap water. Peel & place the eggs into a medium stock pot.

2. Pour the soy braising liquid over the eggs to cover. Bring up to a boil over medium high heat. Reduce heat to medium low; simmer for about 45 minutes until eggs are infused with braising liquid.

3. Remove eggs from the braising liquid to a plate or bowl (do not keep them immersed in the braising liquid or they may become too salty).


Peel boiled eggs & place in a medium stock pot.

Add the soy braising liquid. Bring to a boil, reduce heat to medium low & simmer for about 45 minutes. Remove eggs from the braising sauce (if you let the eggs soak too long, they'll be too salty) and place in a bowl or Ziploc container.



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