How to make braised eggs and how to preserve them

How to make braised eggs

Ingredients: 6 eggs. Marinade: 2 star anise, 1 cup soy sauce, 1 tablespoon sugar, 1 tablespoon salt, 2 bowls of water or stock.

1 Boiled eggs

Boiling eggs is very important. Because it takes a long time to cook, it is easy to overcook the egg yolks if not done properly. That wouldn't taste good. Now let’s talk about the secret of boiled eggs. Boil the water first and then add the eggs. And put a little salt in the water, so that the eggs will not break easily during cooking and cause the white and yolk to flow out. Wait until the water boils again, then turn to medium heat and simmer for 6 minutes. At this time, you can take the eggs out and put them in cold water and then peel them and set aside. The eggs cooked this way taste great.

2 Make the sauce

Cut the ginger and garlic into thin slices. Five tablespoons of soy sauce, two tablespoons of sugar, 2/3 cup of water and appropriate amount of salt. These are the amounts for six eggs. The amount of condiments can be changed depending on how many eggs you have.

3 Marinate

Put the sauce and eggs into a pot and cook over medium heat. Be sure to stir constantly at this point (preferably with a wooden spoon). After the sauce boils, turn down the heat and simmer for about 10 minutes. Pay attention to turning it up and down frequently. Finally, just wait for the juice to completely absorb the flavor.

Braised eggs

1. Ingredients: Eggs

Preparation method: Wash the eggs, put them in a pot, cover with water, and add 1 teaspoon of salt , first bring to a boil over high heat, then reduce to low heat and cook for 10 minutes until cooked. After taking it out, rinse it with cold water, peel off the eggshells, then put it into the boiling marinade, marinate it over low heat for about 20 minutes, turn off the heat and simmer for another 10 minutes, and cut it in half before eating.

(1) Recipe

Recipe 1: 100 eggs, 1 kg each of sugar and soy sauce, 75 g each of fennel and cinnamon, 25 g each of cloves, licorice and green onions, 120 grams of salt grams, 750 grams of Shaoxing wine.

Recipe 2: 2kg each of sugar and soy sauce, 1kg rice wine, 500g green onions, 400g red yeast rice, 250g salt, 200g ginger, 150g each fennel and cinnamon, 10kg water.

Recipe 3: 2 kilograms of soy sauce, 1.5 kilograms of sugar, 300 grams of licorice, 150 grams of salt, 100 grams each of fennel and cinnamon, 50 grams of cloves, and 10 kilograms of water.

Recipe 4: 2.5 kilograms of soy sauce, 800 grams each of sugar, fennel, and cinnamon, 200 grams each of salt and cloves, 500 grams each of rice wine and licorice, and 10 kilograms of water.

Recipe 5: 1 kilogram of high-quality soy sauce, 500 grams of rock sugar, 750 grams of refined salt, 25 to 30 grams each of star anise, licorice, orange peel, and grass fruit, 15 grams each of sand ginger, pepper, and cloves, Shaoxing rice wine 500 grams, 5 kilograms of water.

Recipe 6: 1kg each of soy sauce and white sugar, 125g salt, 500g rice wine, 75g each fennel and cinnamon, 250g green onion, 100g ginger, 5kg water.

Recipe 7: 1 kilogram of soy sauce, 750 grams of sugar, 75 grams of salt, 500 grams of rice wine, 150 grams of licorice, 50 grams each of fennel and cinnamon, 25 grams of cloves, and 5 kilograms of water.

Recipe 8: 1.25 kilograms of soy sauce, 400 grams of sugar, 100 grams each of salt and cloves, 250 grams each of rice wine and licorice, 400 grams each of fennel and cinnamon, and 5 kilograms of water.

(2) Processing methods

1. Marinade preparation: first put the spices into a gauze bag and tie the mouth of the bag tightly. If red yeast rice is used, soak the red yeast rice twice in boiling water and then put it into a gauze bag. Then put the gauze bag into the water and boil it, then add other auxiliary ingredients and boil it until the soup turns red and the fragrance is revealed.

2． Pretreatment of raw eggs: Wash the fresh eggs and boil them in clean water for 6 to 8 minutes. After the egg whites solidify, take them out and immerse them in cold water to cool them to separate the eggshells from the egg whites. Then take them out and peel off the eggshells. In order to speed up the penetration of the flavor of the marinade into the eggs when brining them, you can lightly make a few cracks on the surface of the egg whites with a knife.

3． Braised eggs: Put the peeled eggs into the marinade, heat over low heat and marinate for 15 to 25 minutes. When the aroma of the marinade penetrates into the eggs, the egg whites turn into a sauce color, and the yolk solidifies, the braised eggs are ready.

Braised eggs are susceptible to microbial contamination and deterioration, so braised eggs must be kept clean. It is best to braise them on the same day and sell them for consumption on the same day. Unsold braised eggs must be refrigerated and consumed the next day. It needs to be re-brinated beforehand.

The remaining marinade after marinating the eggs should not be thrown away, but should be saved for reuse.

Practice proves. The older the marinade, the richer the flavor of the marinated eggs. However, when using old marinade, appropriate amounts of auxiliary materials should be added.

2. Ingredients:

4 boiled eggs, a small piece of cinnamon, 3 star anise, 2 bay leaves, 2 dried chili peppers, 30 grams of dark soy sauce, 5 grams of sugar , 5 grams of salt, 15 grams of oyster sauce, 15 grams of cooking wine, two slices of ginger, 1 section of green onion, 500 grams of oil (20 grams practical), and one coriander.

Method:

Fry the hard-boiled eggs until the surface is golden brown, take it out and set aside. Then, leave a little oil in the pot, add dried chili peppers, green onions, and ginger and saute until fragrant. .

Add bay leaves, star anise, and cinnamon. Add dark soy sauce, oyster sauce, cooking wine, salt, sugar and appropriate amount of hot water, then put the eggs back into the pot and cook over low heat for 20 minutes.

When putting it on the plate, it will look better if you slice the eggs.