Beer braised eggs
Overview
My kids don’t like boiled eggs, so I’m fine with that. I haven’t liked eggs since I was a child, although during my childhood, I seemed to only eat boiled eggs when I was sick or during the Dragon Boat Festival. Some time ago, my husband's friend sent me a box of ten kilograms of eggs. As my family can only bake cakes and fry a few dishes, my ability is really limited. I was casually flipping through a magazine at work that day, and saw a recipe for beer eggs introduced by a friend. I thought that I still had half a box of beer at home that was about to expire, so I decided to get rid of both of them together, haha. The braised eggs are rosy in color and the protein is very textured. The children ate three in a row and couldn't stop them. They were spoiled and over-nutritional!
Tags
Ingredients
Steps
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Clean the outer skin of the eggs, put cold water into the pot, add a little salt, boil over high heat for three minutes, turn off the heat, simmer for five minutes, remove from the pot and pour cold water.
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Peel off the casing.
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Prepare beer, light soy sauce, dark soy sauce, and sugar.
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Use a knife to make a few vertical cuts on the egg, spaced a little apart. I made four or five cuts.
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Put the beer, light soy sauce, dark soy sauce, and sugar into the pot and bring to a boil over high heat.
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Do not cover the lid while cooking to prevent the beer from spilling.
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Turn the eggs frequently to color them evenly.
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Turn to low heat until the soup is completely gone.
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It tastes even better when eaten after cooling.
