This is as easy as frying an egg. Kids love them too. Perfect for when you are too lazy to cook and for snacks anytime of the day.
I admit, I did not grow up with this dish. I was definitely missing out on it though. I only discovered it 12 years ago when I met my husband. Since then, it’s become a household signature dish for us as well.
Here’s a quick and dirty, easy-peasy recipe for you. You can try making it tomorrow or as soon as you have all the ingredients! Hint: if you have eggs and soy sauce, you can make it. Won’t be exactly the same as the eggs we eat, but close!
- You’ll need EGGS, boiled eggs! There’s only two of us right now so I only made 6. Usually, for the entire extended family, we make about 10-12 eggs along with other ingredients. (see below)
- Soy sauce and water. 1-2 ratio. For every cup of soy sauce, add 2 cups of water. Again this is an estimate. I do not measure anything, I eyeball everything.
- Star Anise - few pieces of this dry herb will do, I used three for 6 eggs.
- Cloves - a few pieces will be great, I used about 6 or 8
- Whole black peppers- I threw in about 10-15 of these
- Let the eggs boil for about 20 minutes Sometimes I add more water and soy sauce to taste, because the longer you let it sit, the tastier the eggs are.
- If you wish, you can even add some lean cubed pork
- If you are a vegetarian, skip the pork and add carrots and tufu
- Be sure to use firm tofu so they don’t break apart easily while being cooked.
See I told ya it was easy to make. If you are not crazy about the herbs or the smell of them, you can easily omit the ones you don’t like.
I recommend adding garlic cloves as well. Adds a great flavor and aroma to the eggs.
You may now enjoy your own soy sauce eggs.
Remember to experiment and enjoy the process of creating something tasty and delicious that you can share, not only with family, but even friends.
Cheers from Chiang Mai, Thailand.