Soy egg

A soy egg is a type of egg in Chinese cuisine and Japanese cuisine, boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs.

Soy Egg
Place of originChina
Main ingredientsEgg, soy sauce, sugar, water
Soy egg
Chinese name
Traditional Chinese滷蛋
Simplified Chinese卤蛋
Literal meaningred cooking egg
Vietnamese name
Vietnamesetrứng nước tương
Chữ Nôm𠨡渃相
Korean name
Hangul장조림
Hanja醬조림
Japanese name
Kanji味付け玉子
Kanaあじつけ たまご

This preparation is very similar to that of tea eggs. A soy egg that has been repeatedly stewed and dried until dark and chewy is called iron egg.

Usage

Soy eggs may be eaten individually as a snack. They are sometimes used as a condiment in congee. They are served on a bowl of noodles, in a broth made from their seasoned cooking liquid. They can also be used in a traditional Chinese egg dish in which regular eggs, century eggs, and soy eggs are steamed together. Soy eggs are also very commonly added as a side dish in Lor mee or Hainanese chicken rice.

In Japan

A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子) or Ajitama (味玉), which are traditionally served with ramen.[1]

See also

References
  1. "Ramen Egg 味付け玉子 • Just One Cookbook". Just One Cookbook. 2014-09-14. Retrieved 2019-04-05.


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