I remember years ago there was a myth that said eating too many eggs is bad for you as it will leads to high cholesterol. As for now they do encourage you to eat eggs as they were a great cheap source of protein. Eggs have such amazing versatility to it. You can do all kinds of bakes with it and cook it in many ways. I will throw in a few hard boiled eggs into my stew all the time. Another way I like to prepare them is boiled them in soy sauce. The savory umami of soy sauce, the simple flavor of the whites and the buttery richness of the yolks are fantastic together. I like eating this with rice porridge.
Adapted from Kylie Kwong: Simply Magic
½ dozen hard boiled eggs – removed shells
3 tablespoon dark soy sauce
½ cup brown sugar
3 tbsp soy sauce
3 tablespoons Chinese cooking wine
7-8 slices fresh ginger
1 ½ cup of water
1. In the small heavy base saucepan combine water, dark soy sauce, Chinese cooking wine, brown sugar and slices fresh ginger, bring to the boil for 1 minute.
2. Reduce the heat, add the eggs and simmer, covered about 35 min or until the stock reducing about ¼ of the stock, it’s actually to create your delicious sauce
3. Remove saucepan from stove and set aside, covered let it stand for 30 minutes, Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.
4. To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock.
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