Stewed Egg Salad (Lu Dan)
Stewed Egg Salad (Lu Dan)
Stewed Egg is a very common dish in Taiwan and we call it “Lu Dan”. I loved to order a stewed egg with my lunchbox when I live in Taiwan or I will order stewed egg with my mince rice or mince noodle. Stewed egg is just simply the best friend with a lunchbox.
I always remember the first time my husband tried this stewed egg at home his face looked like he had been struck by lightning. After the first time he tried this stewed egg he fell in love with it. He always asks me to cook this stewed egg if he knows I’m going to cook stewed pork or chicken.
This stewed egg needs to cook in soy sauce and spices for a while and soak in the sauce for few hours to make sure eggs has all the fragrances from the sauce. So, you can imagine this egg has a lot of flavour in it.
Stewed Egg Salad (Lu Dan)
Ingredients
Ingredients
- 6 eggs
- 1 thin slice ginger
- 1 spring onion
- 2 cloves garlic
- 1/2 chili
Seasonings
- 1.5 tbsp sugar
- 1 cup soy sauce
- 1 tbsp rice wine
- 1/4 tsp salt
- 2 cups water
- 1 star anise
- 3 cm cinnamon stick
- 1/2 tsp cumin
- 1/4 tsp Sichuan pepper use a Chinese spice bag if you have one
Instructions
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Use a little bit of oil to sauté ginger, spring onion, garlic and chilli.
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Place all the seasonings into a sauce pan and boil it by full strength gas power.
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After sauce boiling we turn the gas power to the lowest and simmer for 2 hours.
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Take out the eggs from fridge and leave it aside for while to make sure it’s reach room temperature.
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Cook the eggs from cold water and keep moving them when you cooking. (This way can make sure the egg yolk will stay in the middle.)
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After the water is boiling we turn the gas power to medium and cook for another 5 minutes.
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After 5 minutes we take the eggs out of the hot water and soak it in cold water. Peel the eggs when they have cooled down.
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Place the eggs into the sauce we made and cook them for 40 minutes.
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After 40 minutes just soak them in the sauce for a couple hours. You will see the eggs turning a light brown colour and it’s ready to eat. My grandma always cook the egg a day before and soak them over night.
