🇨🇳 Chinese

Eggs Braised

Name: Eggs Braised
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 6 Eggs; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tbsp Sugar; 1 tsp Sichuan Peppercorns; 500 ml Stock or Broth; 2 tbsp Peanut Oil; 2 tbsp Shaoxing Wine

🇨🇳 Chinese

Low-and-slow braised eggs in a deeply savoured sauce — fork-tender and rich with aromatics. 65 minutes of mostly hands-off cooking.

Prep 15 min Cook 50 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Eggs6
Bay Leaf2
Soy Sauce3 tbsp
Sugar1 tbsp
Sichuan Peppercorns1 tsp
Stock or Broth500 ml
Peanut Oil2 tbsp
Shaoxing Wine2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the eggs deeply in the Peanut Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the sichuan peppercorns.
3
Return the eggs, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the eggs yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Braised Eggs With Slow Cooker (炖锅卤蛋) · on YouTube