Show and Tell - Kylie Kwong's Soy Sauce Eggs

As a Brit living in Hong Kong, I decided to make a recipe from Kylie Kwong's Simple Chinese Cooking as my entry for the weekend cookbook challenge over at I like to cook. This is a great book with some fantastic pictures and it helps you to achieve an authentic Chinese flavour without breaking a sweat.

The recipe I went for was on p154 - Soy Sauce Eggs. I chose this as it's Kylie's slightly westernised (and less yucky sounding!) version of a traditional Chinese delicacy "1,000 year old eggs".

Ingredients

6 eggs

1 cup light soy sauce

2 tblspoons dark soy sauce

1 cup water

1/2 cup brown sugar

10 slices of ginger

Start by boiling a saucepan of water and boiling the eggs for six minutes. Refresh the eggs under some cold water and peel them. Be very careful as the eggs are only partially cooked at this point - I was a bit too keen and my six eggs were reduced to three after some over zealous peeling resulted in ovoid carnage!

Now combine the water, soy sauces, sugar and ginger in a saucepan, boil for a minute or so and then reduce to a bare simmer. Carefully add the eggs and leave simmering and covered for 1 hour. You will need to turn them every now and again otherwise you'll end up with a grubby tide mark.

After the hour is up, take the saucepan off the heat and leave the eggs to cool in the liquid, still turning occasionally. Finally, cut each egg in half and serve with some of the cooking stock spooned over the top.