Savory Chinese Braised Eggs

Savory chinese braised eggs

This is classic Chinese street food that is often served at food stalls in Taiwan. Make a big batch like this recipe to serve as a side dish or a snack when you're on the go! It'll go faster than you think!


All Ingredients

2 ½ dozens (1500g) egg
2 cups (500g) soy sauce
1 tbsp (18g) salt
4 tbsps (48g) sugar
10 (10g) star anise, whole
½ tbsp (6g) cinnamon
1 tbsp (12g) white pepper, ground
1 tbsp (20g) preserved lemon, chopped 2 minutes See Recipe


  1. In a large stock pot, cover the eggs with an inch of water and bring to a boil. 10 minutes
  2. Once you've reached boiling, turn off the heat and allow the eggs to cook with the residual heat for 10 minutes. 10 minutes
  3. Drain the hot water and replace with cold water to cool the eggs for 10 minutes. 10 minutes
  4. Shell the eggs. about 1 hour
  5. Return the eggs to the stock pot and cover with an inch of water. Add the remaining ingredients and bring to boil. 10 minutes
  6. Simmer on low heat for 3-4 hours until the eggs are braised with all the flavors. about 4 hours
  7. Serve hot or cold in quarters. Garnish with sesame oil and chopped scallions. 1 minute
Savory chinese braised eggs ndata