Eggs were special food to me. When I was a little girl, my family had very little. Every year at my birthday, instead of kids party, mouthwatering sweets, toys and other gifts, I received a hard boil egg that was colored in red. The red color was rubbed off, with a little water, from some leftover cheap red paper that was used for wrapping the ‘lucky’ money for Chinese Luna New Years.
Having lived in Australia for nearly 30 years, I still love my eggs immensely. I use eggs for cooking all the time, sometimes it is as simple as cracking an egg over some boiled rice and cook it in the microwave for 1 minute as a quick meal, eat with a dash of soy sauce and olive oil.
The soy sauce and tea-infused eggs is a popular street snack food across Asia. My version is FODMAP friendly and can be made as a gluten free option.
It is very simple to make – see recipe below.
(Serves 4 as a FODMAP recipe)
- 4 eggs
- 2 tbs soy sauce (use gluten-free soy sauce for a gluten-free option)
- 2 tbs dark soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tbs sugar
- 2 tsp Chinese five-spice powder
- 1 tea bag (black tea)
- salt to taste
1. hard boil 4 eggs from cold water, approximately 8 minutes
2. run the boiled eggs under cold water until cool (or use ice water to chill the eggs)
3. crack the eggshells lightly with a spoon
4. return the eggs to a small pot with a brine made up of tea bag, soy sauce, dark soy sauce, sugar, five spice powder, salt to taste & sufficient water over the eggs
5. Bring the brine to boil, simmer for further 30 minutes then turn off the heat (but leave the pot on the stove so the brine will continue to cook with the residual heat); when the brine cools down, transfer the pot to the fridge for 12-24 hours.
6. the next day, remove the shell and serve.