Chinese Eggs in Soy-Ginger Sauce with Rice Recipe
Eggs in soy-ginger sauce are a simple Chinese home-style lunch that’s a bit like Polish eggs in horseradish sauce, just in an Asian version. Boiled eggs simmer briefly in an aromatic, slightly sweet sauce that then soaks into the rice. It’s the perfect dish for when you only have eggs, a piece of ginger, and a bottle of soy sauce left in the fridge.
A quick, budget-friendly Chinese-inspired dish that turns basic pantry staples like eggs, soy sauce, and rice into a comforting, aromatic meal where the eggs soak up a deeply flavored soy-ginger sauce.
Chef's tips
Prick the eggs gently so they don’t fall apart but still absorb the sauce well. If you like a stronger flavor, let the eggs sit in the cooled sauce for a few hours or overnight, then reheat briefly before serving.
How to serve
Serve in deep bowls with plenty of sauce-soaked rice, a side of steamed greens, and optionally some chili flakes or fresh chili for heat.
Ingredients
- eggs - 6 pieces
- rice about 1 cup, for serving - 180 g
- light soy sauce - 4 tablespoons
- dark soy sauce for color, can be omitted - 1 tablespoon
- water - 250 ml
- fresh ginger cut into thin slices - 10 g
- garlic lightly crushed - 2 cloves
- sugar - 1.5 tablespoons
- oil - 1 tablespoon
- spring onion chopped, for sprinkling - 2 pieces
- pepper white or black - 0.25 teaspoons
Preparation
- Cook the rice according to the instructions on the package so that it is fluffy. Keep covered so it doesn’t cool down.
- Place the eggs in a pot with cold water, bring to a boil, then cook for 8–9 minutes for hard-boiled eggs. Rinse with cold water and peel.
- In a small pot or deep pan, heat the oil over medium heat. Add the ginger slices and crushed garlic cloves. Fry for 1–2 minutes until they become very fragrant but do not brown.
- Add the light soy sauce, dark soy sauce, water, and sugar. Stir and bring to a boil.
- Gently prick the peeled eggs in several places with a toothpick or the tip of a knife so the sauce can penetrate better.
- Place the eggs in the sauce. Reduce the heat to low and cook for 10–12 minutes, turning the eggs every few minutes with a spoon so they color evenly.
- After about 8 minutes of cooking, taste the sauce and season with pepper. If it’s too salty, add a little water; if not salty or sweet enough, add a bit more soy sauce or sugar.
- Remove the finished eggs from the sauce and cut them into halves or quarters.
- Spoon a portion of hot rice onto plates, arrange the eggs on top, and drizzle with 2–3 tablespoons of sauce from the pot. Sprinkle with chopped spring onion.
Storage
Jajka w sosie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie w sosie na małym ogniu lub w mikrofalówce. Ryż najlepiej ugotować świeży, bo po schłodzeniu bywa suchy.
