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A '''soy egg''' is a type of egg in [[Chinese cuisine]] |
A '''soy egg''' is a type of egg in [[Chinese cuisine]], [[Japanese cuisine]], 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]]. A soy egg that has been repeatedly stewed and dried until dark and chewy is called [[iron egg]]. |
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== |
==Usage== |
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Soy eggs may be eaten individually as a [[snack]]. They are sometimes used as a condiment in [[congee]]. They are served on a bowl of noodles, in a broth made from their seasoned cooking liquid. 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]]. |
Soy eggs may be eaten individually as a [[snack]]. They are sometimes used as a condiment in [[congee]]. They are served on a bowl of noodles, in a broth made from their seasoned cooking liquid. 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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== In Mauritius == |
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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 a Mauritian dish of Chinese origins; 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> 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" /> and inside [[Baozi|bao zi]] (called "pow" in Mauritius).<ref name=":2" /> As appetizers, it is cut into quarters;<ref>{{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" /> but it |
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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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== In Japan == |
== In Japan == |
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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 | 𠨡渃相 | ||||||||||||
| Korean name | |||||||||||||
| Hangul | 장조림 | ||||||||||||
| Hanja | 醬조림 | ||||||||||||
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| 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 cuisine, Japanese cuisine, 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.
Soy eggs may be eaten individually as a snack. They are sometimes used as a condiment in congee. They are served on a bowl of noodles, in a broth made from their seasoned cooking liquid. 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).[1][2][3] It is a Mauritian dish of Chinese origins; it is one of the Mauritian dishes influenced by Sino-Mauritians on the island.[2][4] The "dizef roti" can be found on the island all year long.[4] It can be eaten as noodles toppings[1] and inside bao zi (called "pow" in Mauritius).[3] As appetizers, it is cut into quarters;[5] it is a very popular of snacks on more festive occasions.[1][4] but it
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.[6]
A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子) or Ajitama (味玉), which are traditionally served with ramen.[7]
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
