Liquor-scented Osmanthus Sweetened Eggs

Name: Liquor-scented Osmanthus Sweetened Eggs
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 pcs Soil eggs; 100ml water; 1 tbsp Osmanthus; 100ml Soy sauce; 50ml Shaoxing wine; 100ml Mirin

by TATUNG, Taiwan

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

A few days ago, I went back to my family’s party. I came to my friend and old neighbor. I also brought a rice cooker version of the sugar-hearted egg that I made to share with us. I chose a selection of native eggs. That’s great, so Mom Q made this simple version with sweet-scented osmanthus again the next day to share with everyone!

Ingredients

6 pcs Soil Eggs
100ml Water
1 tbsp Osmanthus
100ml Soy Sauce
50ml Shaoxing Wine
100ml Mirin

Liquor-scented Osmanthus Sweetened Eggs

1. Brush the eggs gently

Liquor-scented Osmanthus Sweetened Eggs recipe

2. Prepare a kitchen paper towel and spray it evenly (but don't drip)

3. Spread on the bottom of the rice cooker, put the eggs in place, press the power button until they become stuffy for about 1 minute after jumping up, move the eggs to cold water, soak them, and then peel them.

4. Preparation: water, mirin, soy sauce, Shaoxing wine, plus a tablespoon of osmanthus, and finally cover the lid and soak the eggs for about 1-2 days and refrigerate. Take out the ice-cold candy egg before use and cut it in half with a thin thread to enjoy the delicious candy egg!

Tips:
This is a Datong rice cooker for 3 people. If you like to cook something, it is recommended to jump on the power twice for about 10 minutes. After the first automatic jump, spray water immediately and press the power for the second time to start automatically. My friend teaches a Datong rice cooker for 10 people. It’s good to jump on the power once, but I haven’t tried it!
If you like a heavier flavor, you can add a tablespoon of simmered peppercorns to soak for more flavor!