What is soy eggs?

soy eggs are a Chinese side dish or snack. They are usually produced by soaking an egg cooked in soy sauce. Sugar or other spices or spices can be added to the soy marinade, depending on personal preferences. Eggs can be consumed as a side dish or a separate meal.

This food has been popularized in the Chinese Wuhan region. Wuhan is the largest city in Central China, where there are more than six million people. During the Chinese Cultural Revolution in the 60s and 70s. People have developed new and innovative ways of eating eggs.

There are many variations on soy eggs. The simplest version cures eggs boiled with soy sauce. Another easy option is to soak eggs with hard cooking for approximately one hour in a mixture of soy sauce, water and sugar or just in soy sauce. The salty taste of the soy sauce is mixed with the taste of the egg. Eggs are often cut and spilled with salt, pepper, onion or other koMbination of herbs and spices.

The mixture of sauce in which soy eggs are soaked is one of the most variable elements of the bowl. Some prefer to add rice wine, sherry or sake to expand the taste of soy sauce. The ginger root is also a popular complement to the egg soaking process, although the root pieces are often removed after the eggs and inedible are wet. For more copied food, the final product can be overflowed with chili-vaulted sauce.

Soy egg preparation is a relatively simple process. The number of eggs required is cooked hard in boiling water for approximately 12 minutes. The eggs are then peeled and soaked in soy sauce or in a mixture of soy sauce and other required spices for at least an hour. Eggs can be marinated either in the freezer or cooked in a mixture of soy sauce for approximately 25 minutes.

soy eggs are also popular Additina traditional Congee. Congee is soft riceThe Žová bowl served, among other things, in many Asian countries, including Japan, China, Indonesia and Thailand. Rice is cooked with oatmeal consistency and has numerous variations and accessories. Soy eggs are added to Congee for taste. Depending on the country in which it is served, Congee can be eaten as breakfast, lunch or dinner.