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{{Short description|Egg dishes}} |
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{{use dmy dates |date=April 2021}} |
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{{More citations needed|date=December 2009}}}} |
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{{Infobox |
{{Infobox food |
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| name = Soy Egg |
| name = Soy Egg |
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| image = Mu phalo.JPG |
| image = Mu phalo.JPG |
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{{Chinese |
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{{Chinese|pic=|piccap=Soy eggs with pork in [[Thai Chinese]] cuisine|t=滷蛋|s=卤蛋|p=lǔ dàn|j=lou5 daan2|bpmf=ㄌㄨˇ ㄉㄢˋ|l=red cooking egg|hangul=장조림|rr=jangjolim|kanji=味付け玉子}} |
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| pic = |
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⚫ |
A '''soy egg''' is a type of egg in [[Chinese cuisine]], boiled, peeled, and then cooked in a mixture of [[soy sauce]], [[sugar]], [[water]], and other optional [[herb]]s and [[spice]]s. [[ |
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| piccap = Soy eggs with pork in [[Thai Chinese]] cuisine |
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| t = 滷蛋 |
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| s = 卤蛋 |
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| p = lǔ dàn |
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| j = lou5 daan2 |
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| bpmf = ㄌㄨˇ ㄉㄢˋ |
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| l = red cooking egg |
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| kanji = 味付け玉子 |
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| kana = あじつけ たまご |
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| revhep = ajitsuke tamago |
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| hangul = 알장조림 |
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| chunom = 𠨡渃醬 |
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| vie = trứng nước tương |
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| tl = lóo-nn̄g |
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}} |
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⚫ | A '''soy egg''' is a type of egg in [[Chinese cuisine|Chinese]], [[Vietnamese cuisine|Vietnamese]], [[Japanese cuisine|Japanese]], [[Korean cuisine|Korean]], and [[Mauritian cuisine]] which is boiled, peeled, and then cooked in a mixture of [[soy sauce]], [[sugar]], [[water]], and other optional [[herb]]s and [[spice]]s. Other ingredients such as meat, vegetables and [[tofu]] can be cooked in the same [[red cooking]] method, resulting in dishes generally referred to as [[lou mei]]. Soy eggs can be made from chicken, duck, and quail eggs. |
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This preparation is very similar to that of [[tea eggs]]. |
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This preparation is very similar to that of [[tea eggs]]. A soy egg that has been repeatedly stewed and dried until dark and chewy is called [[iron egg]]. |
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==Usage== |
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⚫ |
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== Chinese cuisine == |
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==Availability== |
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The Chinese soy sauce egg is called Lujidan (滷雞蛋/卤鸡蛋) or Ludan (滷蛋/卤蛋)it is one of the most popular type of street foods.<ref name=":6">{{Cite web|title=Chinese Soy Sauce Eggs {{!}} China Sichuan Food|url=https://www.chinasichuanfood.com/soy-sauce-eggs/|access-date=2021-04-22|website=www.chinasichuanfood.com|date=25 February 2016 }}</ref> The marinating sauce is called ''lushui'' (滷水/卤水) |
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Soy eggs are commonly sold in [[convenience store]]s in [[East Asia]]n countries. |
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<br /> |
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They are typically served with noodles;<ref name=":6" /> they are served on a bowl of noodles, in a broth made from their seasoned cooking liquid. Soy eggs may be eaten individually as a [[snack]]. |
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== In Japan == |
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A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子) or Nitamago (煮玉子), which are traditionally served with [[ramen]]. <ref>{{Cite web|url=https://www.justonecookbook.com/ramen-egg/|title=Ramen Egg 味付け玉子 • Just One Cookbook|date=2014-09-14|website=Just One Cookbook|language=en-US|access-date=2019-04-05}}</ref> |
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They can also be eaten with steamed rice.<ref name=":6" /> |
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They are sometimes used as a condiment in [[congee]]. |
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⚫ | They can also be used in a traditional Chinese egg dish in which regular [[Egg (food)|eggs]], [[century egg]]s, and soy eggs are steamed together. Soy eggs are also very commonly added as a side dish in [[Lor mee]] or [[Hainanese chicken rice]]. |
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== Mauritian cuisine == |
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Soy egg is known as "dizef roti" in [[Mauritius]] (lit. translated as "roasted egg" in English and "roti d'oeuf" or "oeuf roti" in French).<ref name=":0">{{Cite web|title=6 Uses of Egg in Mauritian Recipes|url=https://restaurants.mu/en/articles/6-uses-of-egg-in-mauritian-recipes.html|access-date=2021-04-22|website=restaurants.mu|language=en}}</ref><ref name=":1">{{Cite web|title=Chinese Cuisine|url=http://www.cuizinemaurice.com/chinese-cuisine/|access-date=2021-04-22|website=Cuizine Maurice|language=en-US}}</ref><ref name=":2">{{Cite web|title=[Diaporama] Le partage de la gastronomie culturelle à Maurice|url=https://defimedia.info/le-partage-de-la-gastronomie-culturelle-maurice|access-date=2021-04-22|website=Le Defi Media Group|language=fr}}</ref> It is one of the Mauritian dishes influenced by [[Mauritians of Chinese origin|Sino-Mauritians]] on the island.<ref name=":1" /><ref name=":3">{{Cite book|last=Permalloo|first=Shelina|url=https://www.worldcat.org/oclc/934634403|title=Sunshine on a plate : simple, vibrant cooking to warm the heart|date=2013|publisher=Ebury Publishing|isbn=978-1-4481-4831-8|location=London|pages=14|oclc=934634403}}</ref><ref name=":4">{{Cite web|date=2020-01-22|title=Roasted Eggs (Dizef Roti)|url=https://foodwini.com/roasted-eggs-dizef-roti/|access-date=2021-04-22|website=Foodwini|language=en-US}}</ref> The "dizef roti" can be found on the island all year long.<ref name=":3" /> It can be eaten as noodles toppings,<ref name=":0" /><ref name=":4" /> inside [[Baozi|bao zi]] (called "pow" in Mauritius),<ref name=":2" /> and as appetizers.<ref name=":4" /><ref name=":5" /><ref name=":3" /> As appetizers, it is cut into quarters;<ref name=":5">{{Cite web|date=2014-05-16|title=Dizef Roti : Roasted egg|url=http://www.cuizinemaurice.com/2014/05/dizef-roti-roasted-egg/|access-date=2021-04-22|website=Cuizine Maurice|language=en-US}}</ref> it is a very popular of snacks on more festive occasions.<ref name=":0" /><ref name=":3" /> When cooked, the egg yolk is typically completely cooked. |
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Another version of the soy egg is the "dizef roti mimosa" (lit. translated as "roasted mimosa egg"), a form of Chinese fusion food, which involves the combination the cooking and preparation techniques of soy eggs and [[Deviled egg|egg mimosa]].<ref>{{Cite web|date=2018-12-14|title=Dizef Roti Mimosa - Roasted Mimosa Egg|url=http://www.cuizinemaurice.com/2018/12/dizef-roti-mimosa-roasted-mimosa-egg/|access-date=2021-04-22|website=Cuizine Maurice|language=en-US}}</ref> |
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== Japanese cuisine == |
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A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子), also known as "marinated half-cooked egg", or Ajitama (味玉) or Nitamago (煮玉子),<ref name=":02">{{Cite web |last=Chen |first=Namiko |date=2021-09-15 |title=Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子 |url=https://www.justonecookbook.com/ramen-egg/ |access-date=2022-12-05 |website=Just One Cookbook |language=en-US}}</ref> which are traditionally served with [[ramen]] as toppings.<ref>{{Cite web|url=https://www.justonecookbook.com/ramen-egg/|title=Ramen Egg 味付け玉子 • Just One Cookbook|date=2014-09-14|website=Just One Cookbook|language=en-US|access-date=2019-04-05}}</ref><ref name=":7">{{Cite book|last=Kimoto-Kahn|first=Amy|url=https://www.worldcat.org/oclc/921821710|title=Simply ramen : a complete course in preparing ramen meals at home|date=2016|isbn=978-1-63106-144-8|location=New York, New York|pages=27|oclc=921821710}}</ref> In Japan, soy eggs are generally used in soups and simple main dishes,<ref name=":12">{{Cite book |last1=Ang |first1=Catharina Y.W. |url=https://www.taylorfrancis.com/books/mono/10.1201/9781482278798/asian-foods-catharina-ang-keshun-liu-yao-wen-huang |title=Asian Foods : Science & Technology |last2=Liu |first2=Keshun |date=1999 |publisher=Technomic Pub. Co. |isbn=9781566767361 |location=Boca Raton |pages=465 |chapter=Japanese Foods|doi=10.1201/9781482278798 }}</ref> but Japanese-American cook Namiko Chen says in a recipe on the soy egg that they are "amazing to enjoy as a side dish or alone as a snack, or included as part of [[bento]]. You can even add them to your salad or in a sandwich."<ref name=":02" /> Japanese soy sauce or Shoyu (醤油) is lighter, sweeter, and less salty than most Chinese soy sauces.<ref name=":12" /> In Japan, eggs are also often marinated in a [[miso]] mixture, which is similar to a soy sauce mixture, giving the whites an [[umami]] flavour.<ref>{{Cite journal |last=Berning |first=Dale |date=September 23, 2015 |title=Egg Recipes to Take Your Time Over. |url=https://global.factiva.com/ga/default.aspx?page_driver= |journal=The Guardian (London) |pages=29 |via=Laurence Prestwich Scott for the Manchester Guardian & Evening News Ltd.}}</ref> |
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==See also== |
==See also== |
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*[[Century egg]] |
*[[Century egg]] |
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*[[Chinese red eggs]] |
*[[Chinese red eggs]] |
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* |
*[[List of Chinese dishes]] |
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*[[List of Japanese dishes]] |
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* |
*[[Jangjorim]] |
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*[[Master stock]] |
*[[Master stock]] |
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*[[Red cooking]] |
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*[[Salted duck egg]] |
*[[Salted duck egg]] |
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*[[Smoked egg]] |
*[[Smoked egg]] |
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*[[Tea egg]] |
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{{div col end}} |
{{div col end}} |
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[[Category:Korean cuisine]] |
[[Category:Korean cuisine]] |
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[[Category:Japanese cuisine]] |
[[Category:Japanese cuisine]] |
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[[Category:Mauritian cuisine]] |
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{{China-cuisine-stub}} |
{{China-cuisine-stub}} |
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{{Japan-cuisine-stub}} |
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[[Category:Taiwanese cuisine]] |
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Place of origin | China |
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Main ingredients | Egg, soy sauce, sugar, water |
Soy egg | |||||||||||||||||
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Chinese name | |||||||||||||||||
Traditional Chinese | 滷蛋 | ||||||||||||||||
Simplified Chinese | 卤蛋 | ||||||||||||||||
Literal meaning | red cooking egg | ||||||||||||||||
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Vietnamese name | |||||||||||||||||
Vietnamese | trứng nước tương | ||||||||||||||||
Chữ Nôm | 𠨡渃醬 | ||||||||||||||||
Korean name | |||||||||||||||||
Hangul | 알장조림 | ||||||||||||||||
Japanese name | |||||||||||||||||
Kanji | 味付け玉子 | ||||||||||||||||
Kana | あじつけ たまご | ||||||||||||||||
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Asoy egg is a type of egg in Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs.
This preparation is very similar to that of tea eggs. A soy egg that has been repeatedly stewed and dried until dark and chewy is called iron egg.
The Chinese soy sauce egg is called Lujidan (滷雞蛋/卤鸡蛋) or Ludan (滷蛋/卤蛋)it is one of the most popular type of street foods.[1] The marinating sauce is called lushui (滷水/卤水)
They are typically served with noodles;[1] they are served on a bowl of noodles, in a broth made from their seasoned cooking liquid. Soy eggs may be eaten individually as a snack.
They can also be eaten with steamed rice.[1]
They are sometimes used as a condiment in congee.
They can also be used in a traditional Chinese egg dish in which regular eggs, century eggs, and soy eggs are steamed together. Soy eggs are also very commonly added as a side dish in Lor meeorHainanese chicken rice.
Soy egg is known as "dizef roti" in Mauritius (lit. translated as "roasted egg" in English and "roti d'oeuf" or "oeuf roti" in French).[2][3][4] It is one of the Mauritian dishes influenced by Sino-Mauritians on the island.[3][5][6] The "dizef roti" can be found on the island all year long.[5] It can be eaten as noodles toppings,[2][6] inside bao zi (called "pow" in Mauritius),[4] and as appetizers.[6][7][5] As appetizers, it is cut into quarters;[7] it is a very popular of snacks on more festive occasions.[2][5] When cooked, the egg yolk is typically completely cooked.
Another version of the soy egg is the "dizef roti mimosa" (lit. translated as "roasted mimosa egg"), a form of Chinese fusion food, which involves the combination the cooking and preparation techniques of soy eggs and egg mimosa.[8]
A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子), also known as "marinated half-cooked egg", or Ajitama (味玉) or Nitamago (煮玉子),[9] which are traditionally served with ramen as toppings.[10][11] In Japan, soy eggs are generally used in soups and simple main dishes,[12] but Japanese-American cook Namiko Chen says in a recipe on the soy egg that they are "amazing to enjoy as a side dish or alone as a snack, or included as part of bento. You can even add them to your salad or in a sandwich."[9] Japanese soy sauce or Shoyu (醤油) is lighter, sweeter, and less salty than most Chinese soy sauces.[12] In Japan, eggs are also often marinated in a miso mixture, which is similar to a soy sauce mixture, giving the whites an umami flavour.[13]
{{cite book}}
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