Blacken Soy Eggs
"Absolutely superb as appetizers or starters, these Blacken Eggs are available in most Chinese restaurants of Port-Louis and in China Towns around the world. Why not try my extremely easy recipe today and be a 'Chef yourself."
NotesRemaining sauce may be kept in the fridge for 48 hours and use as marinade.
Serves12 people
Preparation Time5 min
Cooking Time20 min
Cooking Vessel SizeCasserole, Saucepan
Ingredients
- 1 cup Dark soy sauce
- 2 tablespoon Light soy sauce
- 2 teaspoon Chinese 5-Spice powder
- 1/2 teaspoon Black pepper, crushed
- 6 tablespoon Brown sugar
Instructions
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Place eggs in single layer in saucepan. Cover with cold water. Cover pot with lid and bring to a boil 15 minutes at medium heat. Drain and cool under cold water, peel.
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In a sauce pan, roast spices for few seconds, add sauces and sugar, mix and bring to boil.
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Add eggs, reduce heat and admire your work, keep turning eggs until coated and colored to dark brown.
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Remove from the sauce, reserve the sauce.
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To serve, cut eggs length wise in 4, drizzle some of this beautiful caramel sauce over the eggs, serve hot or warm.