Serves 4 to 6
- Eggs, 6
- Salt, ½ tablespoon
- Vinegar, 1 tablespoon
- Light Soy Sauce, 120ml
- Water, 350ml
- Maple Syrup, 80ml
- Ginger, 3 slices (peeled, about 1cm thick each)
- Minced Garlic, 2 teaspoons
- Jalapeno, 1 tablespoon (chopped)
- Bowl of iced water, 1
- In a 1.8L Thermos® Shuttle Chef® inner pot, add eggs and pour in water till the inner rim. Add salt and vinegar, and bring the contents to a boil.
- Once boiling, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 20 minutes. Meanwhile, prepare a bowl of ice water.
- After 20 minutes, remove the eggs from the inner pot, place them into the ice water and let it cool before peeling the eggs.
- In the same clean 1.8L Thermos® Shuttle Chef® inner pot, add light soy sauce, water and maple syrup, and bring the contents to a boil under low heat.
- Once boiling, carefully add in the peeled eggs and simmer for 5 minutes while occasionally, roll the eggs to coat evenly.
- After simmering, add ginger slices, minced garlic and chopped jalapeno, and simmer for another 5 minutes.
- After 5 minutes, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue braising the eggs for at least 2 hours, before serving.
- This recipe is based on using the Thermos® TCRA-1800 Shuttle Chef®. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
- The braised eggs can be stored in the refrigerator for up to 3 days and served either cold or at room temperature.
Recipe inspired by White Blank Space. Photo courtesy of Thermos Singapore team.