How to make pickled eggs

Ingredients: Chicken eggs: 10; soy sauce: 200ml; filtered water: 250ml; onion: 50g (1/2 bulb); garlic: 1 bulb; shallots: 3 bulbs; green onions: 5 stalks; chili: 10; roasted sesame: 10g. Spices: sugar, salt, white wine, vinegar

Instructions:

- After buying the eggs, wash each one, be careful to avoid breaking them. If the eggs are refrigerated, leave them outside for a while before boiling.

Wash and chop onions and green onions. Thinly slice garlic and shallots. Chili peppers can be left whole, crushed or sliced depending on preference. Rinse sesame seeds with water then roast over low heat until golden brown.

- Put a pot of water on the stove, when the water boils, turn down the heat and drop each egg in to boil. Then use chopsticks to stir gently clockwise so that when cooked, the yolk is in the middle of the white, cutting it in half will look more beautiful. Note that the boiling time for soft-boiled eggs is about 6-7 minutes. When the eggs are cooked, take them out and put them immediately in a bowl of ice water, then peel them. A small tip to help you peel the eggs easily is to add a little vinegar and salt to the water when boiling.

- Add soy sauce, water, 2 tablespoons of sugar, 1 tablespoon of white wine to the pot and stir well, then boil the mixture until boiling, then turn off the stove. Remember to season to taste. Wait for the mixture to cool completely, then add onions, green onions, shallots, garlic, chili and roasted sesame seeds and mix well. Arrange the eggs in a box or glass jar, then pour in the soy sauce mixture until the eggs are covered and cover tightly. After soaking for about 6-8 hours, the eggs will absorb the spices and can be enjoyed.

Soy sauce-soaked eggs can be served with white rice, vermicelli, bread or instant noodles. To avoid boredom and enhance the flavor, you should eat it with boiled vegetables or pickles. The dish can be stored in the refrigerator for about 1 week.

PP

Source: http://baoninhthuan.com.vn/news/139230p29c173/cach-lam-trung-ngam-tuong.htm