in China

Thousand-year-old eggs (German version)

updated

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Ingredients for 4 servings:

  • 6 eggs, boiled for about 7 minutes
  • 6 tbsp soy sauce
  • ½ cup water
  • 1 tsp sugar
  • 1 tsp chili sauce
  • 1 tsp oil
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple European variation of a Chinese classic

Combine all ingredients except the eggs and heat in a saucepan. Add the peeled, hard-boiled (not too hard, rather soft-boiled) eggs and cook over low heat for 5 minutes. Remove from heat and leave in the pan for another 30 minutes, turning or tossing frequently, until evenly browned. Halve or quarter the eggs, arrange them in plates, and garnish. Serve with a mustard paste with soy sauce, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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