How to make Chinese Soy Sauce Eggs by Kylie Kwong from Discovery Home Channel.
Ingredients
6 Free Range Eggs
1 cup Light Soy Sauce
2 tablespoons Dark Soy Sauce
1 cup Water
10 Slices Ginger
½ cup Brown Sugar
Directions
Place eggs in a small saucepan of boiling water and cook for about 6 minutes.
Remove eggs from the saucepan with a slotted spoon and refresh under cold running water.
3. Peel eggs and set aside.
4. Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute.
5. Reduce heat, add eggs and simmer, covered with a cartouche for 1 hour, turning occasionally.
6. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.
7. Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.
8. Discard remaining stock.
9. To serve, cut each egg in half lengthways and arrange on a platter.
10. Spoon over reserved braising stock.