Soy Sauce-Braised Eggs (Lu Dan/Lo Nung)
- camissonia
- Nov 5
- 1 min read
So good and so easy, especially if you happen to have some braising liquid left over (i.e., frozen) from a previous pork belly braise-fest. If not, the below marinade recipe also produces delicious results.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Place the eggs in a medium pan. Cover with water & bring to a boil over medium-high heat. Let boil for 1 minute, turn off heat & let eggs rest for about 20-30 minutes. Drain water from the pot and rinse eggs with cool tap water. Peel the eggs and set aside in a pan or container.
2
Combine all the sauce ingredients together in a pan and heat over medium high heat until the sugar has dissolved, about 30 seconds to 1 minute. Remove the pan from the heat and let cool to room temperature.
3
Once the marinade has cooled, pour over the peeled boiled eggs. Cover and place in the refrigerator. Let marinate for at least 1 hour (up to 4 hours, but no longer or else the eggs will be too salty); remove the eggs to a serving plate.
Instructions
12 hard-boiled eggs
1 cup water
1/2 cup soy sauce
3 tbsp mirin
1 tbsp sugar
2 cloves garlic smashed
1/2" piece ginger smashed
Marinade
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Soy Sauce-Braised Eggs (Lu Dan/Lo Nung)
Prep Time
30 min
Cooking Time
0 min
Rest Time
1 hour
Total Time
1 hour 30 min
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