Ingredients:
- eggs
- leftover liquid from braising
Steps:
- Carefully put eggs into boiling water.
- Boil for 7 minutes for soft-boiled and 9 minutes for hard-boiled eggs.
- Immediately transfer to ice water.
- Crack eggs to let the cold water enter and make the shell easier to peel.
- Peel eggs.
- Score eggs to let the sauce enter and make it more flavorful.
- Add braising liquid and bring to boil (add water and soy sauce if liquid is not enough).
- Turn off immediately. Let eggs cool down and soak in the liquid.
Make a large batch and keep in fridge and enjoy cold or hot. Eat by itself or with noodles/rice/porridge. These are a super popular food for lunch boxes since they taste great cold/room temp as well. My little brother can eat 4 at once (or until they are all gone).
Most recipes for red cooked pork, kakuni, etc. suggest adding a couple of eggs during the original cooking/braising process, but I find that the sauce gets "eggy," and the eggs get over-cooked. With this technique, you can save the flavor of the original dish, control the exact doneness of your eggs, and make a larger batch of eggs!
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