Serves 4 to 6

Ingredients:

• Eggs, 6
• Salt, ½ tablespoon
• Vinegar, 1 tablespoon
• Water

Sauce:

• 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)

Others:

• Bowl of iced water, 1

Instructions:

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.
2. 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.
3. After 20 minutes, remove the eggs from the inner pot, place them into the ice water and let it cool before peeling the eggs.
4. 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.
5. Once boiling, carefully add in the peeled eggs and simmer for 5 minutes while occasionally, roll the eggs to coat evenly.
6. After simmering, add ginger slices, minced garlic and chopped jalapeno, and simmer for another 5 minutes.
7. 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.

Notes:

• 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.