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. Tofu can be cooked in the same way, resulting in a dish called soy tofu. They 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
Vietnamesetôi là trứng
Chữ Nôm碎𪜀𠨡
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.

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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