Soja-geschmorte Eier (Lǔ Dàn)
卤蛋 Lǔ DànAussprache: loo-dahn
Lǔ dàn sind hartgekochte Eier, die sanft in einer duftenden Sojasauce-Brühe geschmort werden, die mit Sternanis, Zimt und Sichuan-Pfefferkörnern aromatisiert ist. Überall in China als beliebter Street-Food-Snack, nächtlicher Happen oder Beilage zu Congee und Nudeln zu finden, sind sie tief herzhaft, leicht süß und mit warmen Gewürzen durchzogen. Die glänzende mahagonifarbene Außenseite und das marmorierte Muster im Inneren machen sie so schön wie tröstlich, ein bescheidenes Gericht, das das Wesen des chinesischen hausgemachten Schmorens einfängt.
Soja-geschmorte Eier (Lǔ Dàn)
卤蛋, Lǔ Dàn
Aussprache loo-dahn
- Für
- 6
- Vorbereitung
- 10 Min.
- Zubereitung
- 35 Min.
- Gesamt
- 45 Min.
- Schwierigkeitsgrad
- Einfach
Auch nussfrei.
Allergene: enthält gluten, soja. Etiketten verpackter Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Garzeiten und Pfannengrößen bleiben gleich.
Zubereitung
Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 7 minutes for slightly soft yolks or 9 minutes for fully set yolks.
Drain the eggs and immediately transfer them to a bowl of ice water. Let cool for 5 minutes, then gently tap and peel the shells under running water.
In the same saucepan, combine the water, light soy sauce, dark soy sauce, Shaoxing wine, sugar, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, ginger slices, and green onions. Bring to a boil, stirring until the sugar dissolves.
Reduce the heat to low, add the peeled eggs, and simmer gently for 20 minutes, turning the eggs occasionally so they color evenly.
Remove the pan from the heat. Let the eggs cool completely in the braising liquid, at least 2 hours or preferably overnight in the refrigerator, so the flavors can penetrate fully.
When ready to serve, remove the eggs from the liquid, halve or quarter them, and spoon a little of the reduced sauce over the top.
Regionale Varianten
Regional versions may include five-spice powder, dried chilies for heat, or black tea leaves for a smoky note. In some homes the eggs are simmered longer until the yolks firm up completely and absorb even more flavor.
Tipps des Kochs
- For the classic marbled look, lightly crack the peeled eggs all over with the back of a spoon before braising; the sauce will seep into the cracks.
- The braising liquid can be reused 2–3 times; simply top up with a splash of soy sauce and water and bring back to a boil.
- Adjust the sweetness or saltiness to your taste by varying the ratio of light to dark soy sauce.
Dazu servieren
Warm steamed rice, congee, or noodles; also excellent alongside stir-fried greens or as a snack with cold beer.
Vorbereiten und Aufbewahren
The eggs taste best after sitting in the cooled braising liquid overnight. They keep refrigerated in the liquid for up to 5 days. Reheat gently in the liquid or serve at room temperature.
