Thai cuisine · Breakfast & Eggs

Five-Spice Braised Eggs

Eggs and tofu are simmered in a soy broth with cinnamon and star anise until deep brown and fragrant with spice.

Ingredients · for 4 servings

• 6 eggs
• 300 g firm tofu
• 800 ml chicken stock
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp palm sugar
• 1 cinnamon stick
• 3 star anise
• 4 garlic cloves
• 1/2 bunch coriander with roots
• 1/2 tsp white pepper
• 2 tbsp oil

Instructions

1. Hard-boil the eggs for 9 min., cool in cold water and peel; cut the tofu into 3 cm cubes and pat dry.
2. Pound the garlic, coriander roots and white pepper in a mortar to a coarse paste and fry in the hot oil for 1 min. until fragrant.
3. Add the palm sugar and let it caramelize for 2 min. until dark and syrupy, then deglaze with the light and dark soy sauce and the stock.
4. Add the cinnamon stick and star anise and let the broth simmer uncovered for 10 min. so the spices release their aroma.
5. Add the eggs and tofu and braise covered over gentle heat for 45 min., turning everything twice, until the eggs are evenly chestnut brown.
6. Season to taste with light soy sauce, sprinkle with coriander leaves and serve hot in deep bowls.