Chinese Soy-Braised Eggs (Lujidan)
卤鸡蛋 LǔjīdànSay it: loo-jee-DAHN
Lujidan are Chinese soy-braised eggs, a beloved snack and breakfast side made by simmering hard-boiled eggs in a fragrant bath of soy sauce, sugar and warm spices. The shells are cracked before the long simmer so the dark braising liquid seeps through, staining the whites in marble-like patterns. They taste savory, gently sweet and aromatic, with a firm, springy texture. Sold in markets and cooked at home, they are often made in a big batch and eaten warm, cold or tucked into noodles and rice porridge.
Chinese Soy-Braised Eggs (Lujidan)
卤鸡蛋, Lǔjīdàn
Pronounced loo-jee-DAHN
- Serves
- 4
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, soy, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the eggs
For the braising liquid
Method
Place the eggs in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil, lower the heat and simmer for 8 minutes, until the eggs are set.
Drain the eggs and cool them under cold running water until easy to handle. Gently crack the shells all over with the back of a spoon, keeping the shells on.
In a medium pot, combine the water, light soy sauce, dark soy sauce, sugar, star anise, cinnamon, bay leaf, Sichuan peppercorns, cloves, ginger and scallions. Bring to a gentle simmer and stir until the sugar dissolves, about 3 minutes.
Add the cracked eggs and return to a gentle simmer. Cook uncovered for 30 minutes, until the eggs are deeply stained and the liquid has reduced slightly; keep the liquid at a gentle simmer rather than a hard boil.
Remove the pot from the heat and let the eggs cool in the braising liquid. For the deepest flavor, refrigerate the eggs in the liquid for at least 4 hours or overnight.
Peel the eggs just before serving and serve warm or at room temperature, spooning a little braising liquid over each egg.
Regional variant: Tea Eggs (Cháyèdàn)
For tea eggs, add 2 black tea bags or 1 tbsp loose black tea to the braising liquid and crack the eggshells more finely. Simmer the eggs for 30 minutes, then leave them in the liquid overnight; the tea adds a smoky, tannic aroma and darker, more intricate marbling.
Cook's notes
- Crack the shells finely but leave them on; more cracks create more marbling.
- Light soy sauce brings saltiness while dark soy sauce gives the eggs their deep mahogany color.
- Keep the braising liquid at a gentle simmer after adding the eggs so the whites stay tender rather than rubbery.
Serve with
Serve with congee, noodles or steamed rice, and hot tea.
Make ahead and storage
Keep unpeeled eggs submerged in the braising liquid in the fridge for up to 3 days; reheat gently or serve cold.
