Soy egg
Egg dishes / From Wikipedia, the free encyclopedia
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A soy egg is a type of egg in Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs.
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Quick Facts Place of origin, Main ingredients ...
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Quick Facts Chinese name, Traditional Chinese ...
Soy egg | |||||||||||||||||
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Chinese name | |||||||||||||||||
Traditional Chinese | 滷蛋 | ||||||||||||||||
Simplified Chinese | 卤蛋 | ||||||||||||||||
Literal meaning | red cooking egg | ||||||||||||||||
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Vietnamese name | |||||||||||||||||
Vietnamese | trứng nước tương | ||||||||||||||||
Chữ Nôm | 𠨡渃醬 | ||||||||||||||||
Korean name | |||||||||||||||||
Hangul | 알장조림 | ||||||||||||||||
Japanese name | |||||||||||||||||
Kanji | 味付け玉子 | ||||||||||||||||
Kana | あじつけ たまご | ||||||||||||||||
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This preparation is very similar to that of tea eggs. A soy egg that has been repeatedly stewed and dried until dark and chewy is called iron egg.