Soy Sauce Eggs - cooking recipe
Ingredients
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6 eggs
1 cup light soy sauce
2 tablespoons dark soy sauce
1 cup water
1/2 cup brown sugar
10 slices fresh gingerroot, each about 1-inch diameter and 1/4-inch thick
Preparation
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Place eggs in a small saucepan of boiling water and cook for about 6 minutes. Remove eggs from the saucepan with a slotted spoon and refresh under cold running water. Peel eggs and set aside.
Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute. Reduce heat, add eggs and simmer, covered with a parchment paper cover for 1 hour, turning occasionally. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.
Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish. Discard remaining stock.
To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock.
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