Make Easy Braised Egg (Soy Sauce Egg) from Leftovers

Ingredients:

• eggs
• leftover liquid from braising

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Steps:

1. Carefully put eggs into boiling water.
2. Boil for 7 minutes for soft-boiled and 9 minutes for hard-boiled eggs.
3. Immediately transfer to ice water.
4. Crack eggs to let the cold water enter and make the shell easier to peel.
5. Peel eggs.
6. Score eggs to let the sauce enter and make it more flavorful.
7. Add braising liquid and bring to boil (add water and soy sauce if liquid is not enough).
8. Turn off immediately. Let eggs cool down and soak in the liquid.

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Make a large batch and keep in fridge and enjoy cold or hot. Eat by itself or with noodles/rice/porridge. These are a super popular food for lunch boxes since they taste great cold/room temp as well. My little brother can eat 4 at once (or until they are all gone).

Most recipes for red cooked pork, kakuni, etc. suggest adding a couple of eggs during the original cooking/braising process, but I find that the sauce gets "eggy," and the eggs get over-cooked. With this technique, you can save the flavor of the original dish, control the exact doneness of your eggs, and make a larger batch of eggs!