Oakdell Egg Soy Broth with Hard-Boiled Eggs Recipe – Delicious and Easy
Indulge in the rich flavors of Oakdell Egg Soy Broth with Hard-Boiled Eggs, a delectable recipe brought to you by renowned Chef Bryan Woolley. This easy-to-follow recipe combines the creaminess of hard-boiled eggs with a savory broth infused with soy sauce, toasted sesame seeds, and aromatic spices. Perfect for a quick meal or a flavorful appetizer, these eggs are sure to satisfy your taste buds. Follow this step-by-step guide to create this delightful dish in no time.
Ingredients
1 dozen Oakdell eggs, hard-boiled and peeled
10-12 dried anchovies
1 medium onion, chopped
3-4 garlic cloves, chopped
1 jalapeño pepper, chopped
2 cups water
1 cup soy sauce
1 bunch green onions, chopped
2 tbsp toasted sesame seeds
1 tbsp sesame seed oil
Instructions
1
Set the prepared hard-boiled eggs aside.
2
In a saucepan, add the dried anchovies and sauté them for a couple of minutes until fragrant.
3
Add the chopped onion, garlic cloves, and jalapeño pepper to the saucepan. Sauté them together for a couple of minutes until the vegetables soften.
4
Pour in the water, soy sauce, green onions, toasted sesame seeds, and sesame oil. If desired, you can add 1-2 tablespoons of sugar to add sweetness to the broth. Stir the ingredients together.
5
Simmer the broth for about 3 minutes to allow the flavors to blend together.
6
Remove the saucepan from the heat and strain the broth to remove the anchovies and any solid bits of vegetables. Allow the broth to cool.
7
Take a large jar and place the hard-boiled eggs inside it.
8
Pour the cooled broth over the eggs in the jar, making sure the eggs are fully submerged in the broth.
9
Seal the jar and refrigerate it for up to a week to allow the eggs to absorb the flavors of the broth.
10
When serving, you can slice the eggs and serve them with the broth.
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