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Œuf de fer (tiě dàn): recipe illustration
Appetizers & nibbles

Œuf de fer (tiě dàn)

A Taiwanese hard-boiled egg marinated and then simmered for a long time in soy sauce and spices until dark brown, firm and very flavourful. It is enjoyed as a market snack, sliced and often served with spice packets.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Boil the eggs in water for 10 minutes, then rinse them under cold water.
  2. Peel the eggs and, using the back of a spoon, gently crack the whole shell without removing it.
  3. In a saucepan, bring to the boil the water, both soy sauces, the sugar, rice wine, star anise, cinnamon, peppercorns, bay leaf and ginger.
  4. Place the cracked eggs in this broth, lower the heat and simmer covered for 1 hour.
  5. Turn off the heat and let the eggs cool in the broth for at least 2 hours, ideally overnight in the fridge for a deeper flavour.
  6. Drain the eggs, slice them in half or into rounds and serve cold or at room temperature.

Variations and tips

Tea-marbled. Add the black tea to the broth with the spices, then let it steep. The cracks take on a very attractive marbled pattern.

Milder version. Reduce the dark soy sauce to 40 ml and add 2 extra tablespoons of sugar for a sweeter taste.

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Original Ecomely recipe.