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stewed-egg-lu-dan-recipe

Stewed Egg Salad (Lu Dan)

Course Main Dish
Prep Time 4 hours
Total Time 4 hours
Servings 2 people

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

  1. Use a little bit of oil to sauté ginger, spring onion, garlic and chilli.
  2. Place all the seasonings into a sauce pan and boil it by full strength gas power.
  3. After sauce boiling we turn the gas power to the lowest and simmer for 2 hours.
  4. Take out the eggs from fridge and leave it aside for while to make sure it’s reach room temperature.
  5. 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.)
  6. After the water is boiling we turn the gas power to medium and cook for another 5 minutes.
  7. 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.
  8. Place the eggs into the sauce we made and cook them for 40 minutes.
  9. 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.