Friday, August 20, 2010

Kylie Kwong's version of 'thousand year old eggs'

A very simple interpretation of the classic Chinese ‘thousand year old’ eggs. These eggs are great served as an appetiser with Chinese pickles – like a Chinese version of antipasto. I love the deep, mahogany reddish-brown the soy sauce turns the eggs.

Serves 4


6 Free Range Eggs

1 cup light soy sauce

2 tablespoons dark soy sauce

1 cup Water

10 Slices Ginger

½ cup brown sugar


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.

Peel eggs and set aside.

Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute.

Reduce heat, add eggs and simmer, covered with a cartouche for 1 hour, turning occasionally.

Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.

Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.

Discard remaining stock.

To serve, cut each egg in half lengthways and arrange on a platter.

Spoon over reserved braising stock.

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