Description
An absolute Taiwanese side menu where boiled eggs are simmered long in a 'Lu Zhi' (braising liquid) of soy sauce, rock sugar, five-spice, and star anise until the whites turn brown and hard, deeply infused with flavor.
Restaurants serving Braised Egg (Lu Dan)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Boiled egg
- Soy sauce
- Rock sugar
- Star anise
- Five-spice powder
- Fried shallots
Instructions
- [Authentic Recipe]
- Hard-boil eggs (chicken or duck) and peel cleanly.
- [Lu Zhi] In a pot, put soy sauce, water, rice wine, plenty of rock sugar, and 'Lu Bao' (spice pouch with star anise, cassia, licorice, Sichuan pepper, etc.). Add scallions, ginger, garlic, and You Cong Su (fried shallots) for umami.
- Bring this sauce to a boil and drop in the boiled eggs.
- Simmer on low for about
- hour.
- Turn off heat, let sit in the sauce overnight to infuse flavor and aroma to the core of the yolk.
- Reheat before serving. The egg whites lose moisture, shrinking slightly into a firm, rubbery, bouncy texture, dyed dark brown on the outside.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of Star anise and Five-spice
Substitutes at Japanese supermarkets
Store-bought Chinese-style braised egg
Pairing
Lu Rou Fan、Pai Gu Fan、and all noodles
Trivia
[For Everyone] Unlike Japanese ramen 'soft-boiled seasoned eggs', Taiwanese Lu Dan is 'hard-boiled' with 'firm whites'. It keeps well, so it's 100% included in bentos—Taiwan's national mother's taste.
Eating tips & etiquette
[Unique Eating] Place on Lu Rou Fan, split in half with chopsticks, and dissolve the fluffy yolk firmly into the meat sauce and rice—the ultimate ritual!
Allergen
Egg, Wheat, Soy