As long as the eggs are fresh, boiled eggs sprinkled with salt and pepper are delicious. However, successful braised eggs require a truly flavorful texture. How can you achieve a perfectly tender, chewy, and flavorful braised egg while saving time and gas? Let’s take a look at the following tips.

Tips for flawless boiled eggs

Punch a hole and add salt for a perfect boiled egg

To cook a braised egg, you first need a beautiful boiled egg. Eggs contain oxygen, which expands when heated, causing the white to stick to the shell. This can easily lead to dents when peeling. Gently tapping the egg with the blunt end to create a crack, releasing oxygen before cooking, can help avoid this problem.

Adding salt to the water will help the egg liquid that seeps through the crack to coagulate quickly, helping the egg to have a perfect shape.

Stir constantly to keep the yolk centered.

A boiled egg yolk that tilts to one side looks unattractive. Stirring the egg constantly during cooking will help keep the yolk centered.

Rinse with cold water for easier peeling

Rinse the hard-boiled eggs immediately after removing them from the water. Using the principle of thermal expansion and contraction, the shells can be easily peeled, resulting in a lustrous hard-boiled egg.

The secret to a fragrant and chewy braised egg – the soaking method

Overcooking eggs will cause a gray-green sulfide to form around the yolk, preventing them from being fully flavored. However, by using the soaking method, you can ensure that the braised eggs are both flavorful and not dry and tough.

-Recipe-

Serves approximately 6

Ingredients

– 6 eggs

– 1 teaspoon salt

– 1 pot of marinade (refer to the braised pork recipe for Gua Bao for the marinade).

-Instructions-

1. Place the eggs in a pot and add water (not included) until just above the eggs. Remove the eggs and bring the water to a boil. Gently tap the eggs on the countertop with the blunt end to create a crack. Place the eggs in the boiling water for 10 minutes, stirring the eggs with a spoon as they cook.
2. After the eggs are cooked, rinse them with cold water, peeling them from the cracks while rinsing.
3. Place the hard-boiled eggs in the braising liquid and bring to a steady boil over medium heat. Then remove from heat and simmer overnight.
4. Store the cooled eggs in the braising liquid in a glass container and reheat when ready to eat.

Note:

1. Steeping the eggs prevents them from becoming overcooked. When storing them in the braising liquid, cover the surface with a napkin to prevent any areas of the eggs from being soaked in the liquid.
2. Avoid soaking the eggs in the braising liquid for too long to prevent them from becoming overly salty. They are most flavorful and savory after being soaked for one to two nights.