Herbal Medicine Soy-Marinated Soft-Boiled Eggs

Ingredients

• 10 Eggs (The video demonstration uses 10 eggs; this sauce recipe makes approximately 20 eggs.)
• 300 ml Water (For simmering the medicinal herbs.)
• 300 ml Light soy sauce (The video uses egg soy sauce; the post lists light soy sauce.)
• Chinese angelica root (To taste; the name identified from the video's narration may be incorrect, but the post lists Chinese angelica root.)
• Tsaoko pods (To taste.)
• Cinnamon (To taste.)
• White cardamom (To taste.)
• Licorice root (To taste.)
• Red dates (To taste; simmer together with the medicinal herbs.)
• Goji berries (To taste; do not simmer with the medicinal herbs. Add after the sauce has been mixed.)
• Sichuan peppercorns (A small amount; do not simmer with the medicinal herbs. Add after the sauce has been mixed.)
• 1.25 Onion (Chopped or sliced; the video's narration specifies 1 1/4 onions.)
• 0.5 Chili pepper (Chopped; the video's narration specifies half a pepper.)
• Mirin (Mix with the soy sauce to make the egg soy sauce. The video mentions a soy sauce-to-mirin ratio of approximately 9:7, but does not clearly specify the amount corresponding to 300 ml of soy sauce.)
• Sugar (Approximately 1 tsp; the audio is unclear at this point, but a small amount of sugar can be identified.)
• 50 ml Rice wine
• Ice water (For cooling the eggs immediately after cooking.)

Steps

1. 1

   Prepare a pot of water; there is no need to add vinegar or salt. Bring the water to a boil, then add the 10 eggs.

2. 2

   Reduce the heat to maintain a gentle simmer. Do not let the water boil vigorously, as this may crack the shells and cause the whites to leak out. Start timing once the eggs are added and cook over low heat for 7 minutes.

3. 3

   Immediately transfer the cooked eggs to ice water to stop the cooking and make them easier to peel.

4. 4

   In another pot, add 300 ml water, the tsaoko pods, Chinese angelica root, cinnamon, white cardamom, licorice root, and red dates.

5. 5

   Bring the medicinal herbs and red dates to a boil. There is no need to cook until the liquid becomes very dark or intensely flavored; turn off the heat once it boils.

6. 6

   In a large container, prepare 300 ml light soy sauce and mix it with mirin as described in the video to make the egg soy sauce. The approximate soy sauce-to-mirin ratio is 9:7.

7. 7

   Pour the cooked herbal broth into the soy sauce and stir to combine. Since the soy sauce is cold, the temperature will drop quickly when the broth is added; handle the hot liquid carefully.

8. 8

   Add the onion, chili pepper, goji berries, Sichuan peppercorns, a small amount of sugar, and 50 ml rice wine. Stir well.

9. 9

   Wait until the sauce has cooled completely. Meanwhile, peel the soft-boiled eggs, handling them gently to avoid breaking the whites.

10. 10

    Place the peeled eggs in the cooled herbal sauce, ensuring that they are submerged.

11. 11

    Refrigerate and marinate for at least half a day, approximately 12 hours. If you are not in a hurry, it is recommended to eat them the next day for a deeper flavor.

12. 12

    Remove the soft-boiled eggs before serving and cut them open. The video states that this sauce recipe makes approximately 20 eggs; the demonstration uses 10 eggs.

Notes

The source mentions that the sauce can be refrigerated for approximately one week, but does not recommend reusing it; it is best to use the sauce once. The video does not clearly provide exact amounts for some of the medicinal herbs, sugar, or mirin, so these are left as to taste or noted as uncertain.

Nutrition per serving

• Main dish
• Side dish
• Egg dish
• Chinese
• Refrigerated marinade
• Soft-boiled eggs
• Herbal cuisine
• High-protein