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. If not, the below marinade recipe also produces delicious results.

10-12 hard boiled eggs

MARINADE:

1 cup water

1/2 cup soy sauce

1 tbsp. sugar

3 tbsp. mirin

2 cloves garlic, smashed

1/2" piece of ginger, smashed

1. Place 10-12 eggs in a medium pan. Cover with water & bring to a boil over medium-high heat. Let boil for 1 minute, turn off heat & let eggs rest for about 20-30 minutes. Drain water from the pot and rinse eggs with cool tap water. Peel the eggs and set aside in a pan or container.

2. Combine all the sauce ingredients together in a pan and heat over medium high heat until the sugar has dissolved, about 30 seconds to 1 minute. Remove the pan from the heat and let cool to room temperature. Once the marinade has cooled, pour over the peeled boiled eggs. Cover and place in the refrigerator. Let marinate for at least 1 hour (up to 4 hours, but no longer or else the eggs will be too salty); remove the eggs to a serving plate. 

Peel boiled eggs & place in a medium stock pot.

Pour the cooled marinade over the peeled, boiled eggs, cover and refrigerate. Let sit from 1 up to 4 hours, turning the eggs occasionally.