Blacken Soy Eggs


Blacken Soy Eggs


Blacken Soy Eggs
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


  • 1 cup Dark soy sauce
  • 2 tablespoons Light soy sauce
  • 2 teaspoons Chinese 5-Spice powder
  • 1/2 teaspoon Black pepper, crushed
  • 6 tablespoons Brown sugar


  1. 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.

  2. In a sauce pan, roast spices for few seconds, add sauces and sugar, mix and bring to boil.

  3. Add eggs, reduce heat and admire your work, keep turning eggs until coated and colored to dark brown.

  4. Remove from the sauce, reserve the sauce.

  5. To serve, cut eggs length wise in 4, drizzle some of this beautiful caramel sauce over the eggs, serve hot or warm.

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I grew up eating a very similar dish - we would let beef boil in this soy sauce mixture for a few hours and then add boiled eggs. They're so delicious with rice!

This is a really intriguing recipe. I've never heard of these before, though I enjoy putting soy sauce on sliced hard boiled eggs. We're fortunate to have a very well stocked Asian grocery nearby which carries a large variety of soy sauces. My wife enjoys a sweet soy sauce made by ABC Indonesia and imported by Fusion Garden and I'm interested in trying that with this recipe.


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