Soy egg

A soy egg is a type of egg in Chinese cuisine and Japanese cuisine, 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.

Soy Egg

Place of origin	China
Main ingredients	Egg, soy sauce, sugar, water
Cookbook: Soy Egg

Soy egg
Chinese name
Traditional Chinese	滷蛋
Simplified Chinese	卤蛋
Literal meaning	red cooking egg
Transcriptions Standard Mandarin Hanyu Pinyin lǔ dàn Bopomofo ㄌㄨˇ ㄉㄢˋ Yue: Cantonese Jyutping lou5 daan2
Vietnamese name
Vietnamese	tôi là trứng
Chữ Nôm	碎𪜀𠨡
Korean name
Hangul	장조림
Hanja	醬조림
Transcriptions Revised Romanization jangjolim
Japanese name
Kanji	味付け玉子
Kana	あじつけ たまご
Transcriptions Revised Hepburn ajitsuke tamago

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.

Usage

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 mee or Hainanese chicken rice.

In Japan

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.[1]

See also

• Balut
• Century egg
• Chinese red eggs
• List of Chinese dishes
• Jangjorim
• Master stock
• Salted duck egg
• Smoked egg

References

1. "Ramen Egg 味付け玉子 • Just One Cookbook". Just One Cookbook. 2014-09-14. Retrieved 2019-04-05.