TRỨNG KHO NƯỚC TƯƠNG (Soy sauce egg)

Today, we’ll start off with my favorite dish for steam rice:  Soy Sauce Egg.

This egg is typically irresistible with a hot bowl of steam rice in a rainy day, barely needing the poke of your chopstick to spew delicious, salty egg yolk all over your rice.

The soy sauce egg are actually made with regular eggs found at the supermarket with regular ingredients you can get just about anywhere. They only require a couple of hours in a Soy Sauce Marinade that they’ll absorb to gain their magical powers.

And better yet – if you make yourself a big batch of soy sauce eggs, you can keep them all in your fridge for about a week. Making that the most awesome week ever.

Ingredients:

               - 7 eggs (chicken’s or duck’s)

-                             - 5 table spoons of soy sauce; ½ table spoons Mai Que Lo wine (or white wine)

-                             -  1 cup coconut (can be use water with a bit of sugar instead)

-                             -  Some fresh chili.

Poached eggs with soy sauce

Direction:

- Boil eggs with some salt (easier to peel the shell off). Soak the boiled eggs in cold water and then peel the shell.

- Put eggs into a pot, marinate with soy sauce, wine. Leave the mix to rest a night or a few hours in refrigerator to have the eggs to absorb all spices.

- Put the pot on high heat, add the coconut and boil, add some chili. Lower the heat and simmer until the sauce become denser and thicker. During boiling, remember stir carefully for the eggs to fully absorb.

Source: http://tapchiamthuc.com/Trung-kho-nuoc-tuong_3_4644.html