Marbled Soy Sauce Eggs
- 10m Prep Time
- 23m Cook Time
- 0h Ready In
Hard-boiled eggs are cracked and simmered in a savory soy sauce broth with star anise, cinnamon, and Sichuan peppercorns, then steeped to create a beautiful marbled pattern. Perfect as a snack or accompaniment.
Ingredients
- 12 large eggs
- 237 ml soy sauce
- 1 star anise
- 0.5 cinnamon stick
- 2.46 ml whole Sichuan peppercorns
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 31.9 mg
- Iron: 1.34 mg
- Magnesium: 13.9 mg
- Phosphorus: 125 mg
- Potassium: 111 mg
- Zinc: 0.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 12 large eggs
- 237 ml soy sauce
- 1 star anise
- 0.5 cinnamon stick
- 2.46 ml whole Sichuan peppercorns
Let's Cook
-
Step 1.
Place 12 large eggs in a large pot and add enough water to cover them by about 1 inch. Bring to a boil over high heat, then reduce the heat to low and let simmer for 8 minutes.
-
Step 2.
Remove the eggs with a slotted spoon, reserving the water in the pot. Run the eggs under cold water for 1 minute to cool them slightly. Gently crack the shells all over using the back of a spoon, but do not remove the shells; the cracks will create a marbled pattern.
-
Step 3.
Add 1 cup soy sauce, 1 star anise, ½ cinnamon stick, and ½ teaspoon whole Sichuan peppercorns to the reserved cooking water in the pot. Return the cracked eggs to the pot. Bring to a boil over high heat, then immediately reduce the heat to low and let simmer for about 15 minutes.
-
Step 4.
Transfer the eggs and the liquid to a large container with a lid (or a large bowl covered with plastic wrap). Refrigerate and let steep overnight, or up to 2 days for more pronounced marbling. To serve, peel the eggs to reveal the marbled pattern. Store peeled or unpeeled eggs in the refrigerator for up to 3 days.