soy egg

{{multiple issues|{{disputed|date=August 2018}}

{{More citations needed|date=December 2009}}}}

{{Infobox food

| name = Soy Egg

| image = Mu phalo.JPG

| image_size = 300

| caption =

| alternate_name = Braised egg

| country = China

| region =

| course =

| served =

| main_ingredient = Egg, soy sauce, sugar, water

| variations =

| other =

}}

{{Chinese

| pic =

| piccap = Soy eggs with pork in Thai Chinese cuisine

| t = 滷蛋

| s = 卤蛋

| p = lǔ dàn

| j = lou5 daan2

| bpmf = ㄌㄨˇ ㄉㄢˋ

| l = braised egg

| kanji = 味付け玉子

| kana = あじつけたまご

| revhep = ajitsuke tamago

| hangul = 알장조림

| rr = aljangjorim

| chunom = 𠨡渃醬

| vie = trứng nước tương

| tl = lóo-nn̄g

}}

A soy egg ({{Also known as}} a braised 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, like star anise or cinnamon.{{Cite web |last=Zen |date=2023-08-11 |title=Chinese Braised Eggs |url=https://www.greedygirlgourmet.com/chinese-braised-eggs/#recipe |access-date=2024-12-02 |website=Greedy Girl Gourmet |language=en-US}} 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.

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.

Chinese cuisine

File:空明西路桂粉友记卤菜粉.jpg rice noodles]]

File:排骨卤蛋面 Pork chop and Tea Egg and Noodle Soup - Noodle Kingdom, Box Hill (2702535227).jpg]]

The Chinese soy sauce egg is called lujidan, (滷雞蛋/卤鸡蛋) or ludan (滷蛋/卤蛋)it is one of the most popular type of street foods.{{Cite web|title=Chinese Soy Sauce Eggs {{!}} China Sichuan Food|url=https://www.chinasichuanfood.com/soy-sauce-eggs/|access-date=2021-04-22|website=www.chinasichuanfood.com|date=25 February 2016 }} The marinating sauce is called lushui (滷水/卤水)

They are typically served with noodles, in a broth made from their seasoned cooking liquid. Soy eggs may be eaten individually as a snack. They can also be eaten with steamed rice. They are sometimes used as a condiment in congee.

They can also be used in a traditional Chinese egg dish in which regular eggs, century eggs, and soy eggs are steamed together. Soy eggs are also very commonly added as a side dish in Lor mee or Hainanese chicken rice.

Mauritian cuisine

Soy egg is known as "dizef roti" in Mauritius (lit. translated as "roasted egg" in English and "roti d'oeuf" or "oeuf roti" in French).{{Cite web|title=6 Uses of Egg in Mauritian Recipes|url=https://restaurants.mu/en/articles/6-uses-of-egg-in-mauritian-recipes.html|access-date=2021-04-22|website=restaurants.mu|language=en}}{{Cite web|title=Chinese Cuisine|url=http://www.cuizinemaurice.com/chinese-cuisine/|access-date=2021-04-22|website=Cuizine Maurice|language=en-US}}{{Cite web|title=[Diaporama] Le partage de la gastronomie culturelle à Maurice|url=https://defimedia.info/le-partage-de-la-gastronomie-culturelle-maurice|access-date=2021-04-22|website=Le Defi Media Group|language=fr}} It is one of the Mauritian dishes influenced by Mauritians of Chinese origin.{{Cite book|last=Permalloo|first=Shelina|url=https://www.worldcat.org/oclc/934634403|title=Sunshine on a plate : simple, vibrant cooking to warm the heart|date=2013|publisher=Ebury Publishing|isbn=978-1-4481-4831-8|location=London|pages=14|oclc=934634403}}{{Cite web|date=2020-01-22|title=Roasted Eggs (Dizef Roti)|url=https://foodwini.com/roasted-eggs-dizef-roti/|access-date=2021-04-22|website=Foodwini|language=en-US}} The "dizef roti" can be found on the island all year long. It can be eaten as noodles toppings, inside bao zi (called "pow" in Mauritius), and as appetizers. As appetizers, it is cut into quarters;{{Cite web|date=2014-05-16|title=Dizef Roti : Roasted egg|url=http://www.cuizinemaurice.com/2014/05/dizef-roti-roasted-egg/|access-date=2021-04-22|website=Cuizine Maurice|language=en-US}} it is a very popular of snacks on more festive occasions. When cooked, the egg yolk is typically completely cooked.

Another version of the soy egg is the "dizef roti mimosa" (lit. translated as "roasted mimosa egg"), a form of Chinese fusion food, which involves the combination the cooking and preparation techniques of soy eggs and egg mimosa.{{Cite web|date=2018-12-14|title=Dizef Roti Mimosa - Roasted Mimosa Egg|url=http://www.cuizinemaurice.com/2018/12/dizef-roti-mimosa-roasted-mimosa-egg/|access-date=2021-04-22|website=Cuizine Maurice|language=en-US}}

Japanese cuisine

A similar technique is used in Japan to create soy sauce marinated eggs called ajitsuke tamago (味付け玉子), also known as "marinated half-cooked egg", or ajitama (味玉) or nitamago (煮玉子),{{Cite web |last=Chen |first=Namiko |date=2021-09-15 |title=Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子 |url=https://www.justonecookbook.com/ramen-egg/ |access-date=2022-12-05 |website=Just One Cookbook |language=en-US}} which are traditionally served with ramen as toppings.{{Cite web|url=https://www.justonecookbook.com/ramen-egg/|title=Ramen Egg 味付け玉子 • Just One Cookbook|date=2014-09-14|website=Just One Cookbook|language=en-US|access-date=2019-04-05}}{{Cite book|last=Kimoto-Kahn|first=Amy|url=https://www.worldcat.org/oclc/921821710|title=Simply ramen : a complete course in preparing ramen meals at home|date=2016|isbn=978-1-63106-144-8|location=New York, New York|pages=27|oclc=921821710}} In Japan, soy eggs are generally used in soups and simple main dishes,{{Cite book |last1=Ang |first1=Catharina Y.W. |url=https://www.taylorfrancis.com/books/mono/10.1201/9781482278798/asian-foods-catharina-ang-keshun-liu-yao-wen-huang |title=Asian Foods : Science & Technology |last2=Liu |first2=Keshun |date=1999 |publisher=Technomic Pub. Co. |isbn=9781566767361 |location=Boca Raton |pages=465 |chapter=Japanese Foods|doi=10.1201/9781482278798 }} but Japanese-American cook Namiko Chen says in a recipe on the soy egg that they are "amazing to enjoy as a side dish or alone as a snack, or included as part of bento. You can even add them to your salad or in a sandwich." Japanese soy sauce (shoyu, 醤油) is lighter, sweeter, and less salty than most Chinese soy sauces. In Japan, eggs are also often marinated in a miso mixture, which is similar to a soy sauce mixture, giving the whites an umami flavour.{{Cite journal |last=Berning |first=Dale |date=September 23, 2015 |title=Egg Recipes to Take Your Time Over. |url=https://global.factiva.com/ga/default.aspx?page_driver= |journal=The Guardian (London) |pages=29 |via=Laurence Prestwich Scott for the Manchester Guardian & Evening News Ltd.}}

References

Category:Egg dishes

Category:Chinese cuisine

Category:Korean cuisine

Category:Japanese cuisine

Category:Mauritian cuisine

Category:Vietnamese cuisine

Category:Taiwanese cuisine

soy egg

Chinese cuisine

Mauritian cuisine

Japanese cuisine

See also

References