Name: Lu Dan (Braised Eggs)
Total time: 4 h 25 min
Cuisine: ChineseAsia
Ingredients: 4–6 large eggs; ¾ cup soy sauce; 1 tablespoon michiu; 1 tablespoon sugar; 1½ teaspoons five-spice powder

Why This Recipe Works

Taiwanese braised eggs are cooked or marinated in a soy sauce broth (with spices in northern Taiwan and with fewer or no spices in southern Taiwan) that's normally prepared for braising pork, tofu, kelp, and other kinds of foods called “lu wei.” (The braised egg is called “lu dan” “lu” means “braised,” and “dan” means “egg.”) Braised eggs are normally sold in small eateries as a cold cut or an appetizer or as a side dish in a bian dang alongside proteins such as our Zha Paigu (Taiwanese Fried Pork Chops), but they're a commonly prepared dish at home, too.

Before You Begin

If you don't have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. We developed this recipe with michiu, Taiwanese rice wine; if it's unavailable, clear rice wine and sake make good substitutes. The soy marinade can be reused to marinate up to three batches of eggs; it can be refrigerated for up to one week or frozen for up to one month.

Instructions

Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook until eggs reach desired doneness (6½ minutes for soft-cooked eggs or 13 minutes for hard-cooked eggs).

When eggs are almost finished cooking, fill large bowl halfway with ice and water. Using tongs or spoon, transfer eggs to ice bath. Discard water in saucepan. Let eggs sit for 15 minutes, then peel eggs. Discard ice bath and wipe out bowl.

Meanwhile, combine 2 cups water, soy sauce, michiu, sugar, and five-spice in now-empty saucepan and bring to boil over high heat. Reduce heat to low and simmer for 10 minutes. Remove saucepan from heat and add eggs. Let eggs sit in marinade until cool enough to handle, about 30 minutes.

Carefully add eggs and soy sauce mixture to large zipper-lock bag and place bag in now-empty bowl. Press out as much air as possible from bag so eggs are fully submerged in liquid, then seal bag. Refrigerate for at least 4 hours or up to 12 hours (the longer the eggs marinate, the more seasoned they will be). Remove eggs from marinade and serve.