1. Place eggs in a small saucepan of boiling water and cook for about 6 minutes. Remove eggs from the saucepan with a slotted spoon and refresh under cold running water. Peel eggs and set aside. 2. Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute. Reduce heat, add eggs and simmer, covered with a parchment paper cover for 1 hour, turning occasionally. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally. 3. Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish. Discard remaining stock. 4. To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
