Chinese red cooked eggs
Chinese red cooked eggs
Chinese red cooked eggs. Let´s see how to cook chinese red eggs.
Chinese red eggs (紅蛋, 紅雞蛋) are bright pink coloured cooked chicken eggs used in Chinese cuisine. The eggs are first hard boiled before a wet red calligraphy paper is wiped over the eggs to create a pink coloring.
In Chinese culture, it is common to hold a red egg and ginger party at the baby’s first-year birthday. Usually, the baby’s name is announced to friends and family at this party. One might find a bowl of brightly coloured cooked chicken eggs on the guests’ buffet or serving tables, or the hosts might hand out the red-dyed eggs, symbolizing joy and renewed life. Sometimes the red eggs are also given to adult friends and family members for their birthdays.
Similar to Western easter eggs, in Chinese culture eggs symbolize birth or a new start; thus, it is of paramount importance for eggs to be served to guests during an important birthday (such as the first month or first year). The color red symbolizes prosperity and good fortune to the Chinese.
Let´s enjoy making red eggs.
- 6 eggs
- 1/4 cup brown sugar
- 1/2 dark soy sauce
- 1/2 chicken broth
- 1 tea spoon sesame oil
Start putting the eggs into a pot and cover them with cold water. Bring the water to a hard boil for 2 minutes.
After this time, remove them from the heat, cover, and let it stand for 15 minutes.
Carefully put the eggs under running cold water and remove the shells.
In a sauce pan, put all together the brown sugar, soy sauce, chicken broth and sesame oil, and mix.
Heat this mixture, stirring till disolve the brown sugar.
Add the boiled eggs and simmer, covered for 1 hour.
Finally turn off the heat and let the eggs stand in the sauce for 1 more hour (turn the eggs once or twice to make sure they are all colored).
Serve as your desire with the dipping sauce.
How long does chinese red egg last?
What does a red egg represent?
How are eggs used in China?
Soy sauce is a popular food used both as a cooking ingredient and a condiment.
The history of soy sauce goes back over 2,000 years in China. It was developed to help keep food from spoiling and add flavor to it, as salt was expensive at the time. It was introduced to Japan in the 7th century and later to Korea and Southeast Asia. It is now popular in many other parts of the world.
What is Soy Sauce?
Soy sauce is known as shoyu and soya sauce. It’s made with soybeans, wheat, salt, and a fermenting agent.
- Manufacturing Process.
- Nutritional Profile.
- Salt Reduction.
- Antiplatelet Activity.
- Anti-hypertensive Effect.
- Anti-inflammatory Activity.
- Antimutagenic Activity.
- Antioxidant Capacity.