Soy eggs are a Chinese side dish made by dipping a hard-boiled egg in soy sauce with added spices. They were popularized in Wuhan during China’s Cultural Revolution. The sauce mixture can vary, and soy eggs can be added to congee.
A soy egg is a Chinese side dish or snack. They are usually made by dipping a hard-boiled egg in soy sauce. Sugar or other spices or seasonings can be added to the soy egg marinade, depending on personal preference. Eggs can be eaten as a side dish or as a standalone meal.
This dish was popularized in the Wuhan region of China. Wuhan is the largest city in central China, with over six million people. During China’s Cultural Revolution in the 1960s and 1970s, food was severely rationed and many people starved to death. People have developed new and innovative ways to eat eggs.
There are many variations on soy roe. The simplest version complements a boiled egg with soy sauce. Another simple option is to leave a hard-boiled egg soaked for about an hour in a mixture of soy sauce, water and sugar or just in the soy sauce by itself. The salty taste of the soy sauce mixes with the flavor of the egg. The egg is often then sliced and seasoned with salt, pepper, onions, or any other combination of herbs and spices.
The sauce mixture in which the soy eggs are dipped is one of the most variable elements of the dish. Some like to add rice wine, sherry, or sake to boost the flavor of the soy sauce. Ginger root is also a popular addition to the egg soaking process, although the root pieces are often removed after the egg has soaked and not been eaten. For a spicier dish, the final product can be seasoned with chili-garlic sauce.
Making a soy egg is a relatively simple process. The desired number of eggs is hard-boiled in boiling water for about 12 minutes. The eggs are then peeled and steeped in soy sauce or a mixture of soy sauce and other desired seasonings for at least an hour. Eggs can be marinated in the freezer or boiled in the soy sauce mixture for about 25 minutes.
A soy egg is also a popular addition to traditional congee. A congee is a soft rice dish served in many Asian countries, including Japan, China, Indonesia, and Thailand, among others. The rice is cooked to a consistency similar to oatmeal and has many variations and additions. Soy roe is added to a congee for flavor. Depending on the country where it is served, congee can be eaten as a breakfast, lunch or dinner.
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