滷蛋

滷 refers to stewing in a mixture of soy sauce and spices, often translated as braised or marinated, and 蛋 is egg, so 滷蛋 is basically soy-marinated egg.

Soy eggs are boiled and then soaked in a soy sauce mixture, sometimes served with congee or with rice.

Cooking tips

I always use the Momofuku recipe because it's simple, but there are many variations, such as in Chinese Soul Food, stewing the eggs with the shells on, but cracked, for a marbling effect, like tea eggs.

Categories:

蛋

Yale:

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