SOY SAUCE EGGS

Soy Sauce Eggs image

Provided by DrGaellon

Time 1h40m

Yield 6 eggs, 6 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 178.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 3148.5, Carbohydrate 21.9, Fiber 0.5, Sugar 19, Protein 12.1