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*[[Master stock]] |
*[[Master stock]] |
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*[[Red cooking]] |
*[[Red cooking]] |
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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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Korean name | |||||||||||||
Hangul | 장조림 | ||||||||||||
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Asoy 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 herbs and spices. Tofu can be cooked in the same way, resulting in a dish called soy tofu. Chicken and duck are also cooked in this style.
This preparation is very similar to that of tea eggs.
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 may 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 eggs are commonly sold in convenience storesinEast Asian countries.
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. [1]
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