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$6.90
Taiwanese Soy Sauce Eggs are deliciously savory and full of flavor, making them a versatile addition to many meals.
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A beloved staple of Taiwanese home cooking and street food, Soy Marinated Eggs—known as Lǔ Dàn (滷蛋)—are a simple yet profoundly flavorful delicacy. These eggs are hard-boiled to perfection, then gently peeled and slowly braised or soaked in a fragrant infusion of soy sauce, aromatic spices, and sometimes a touch of sweetness . The result is a transformation: the egg whites take on a beautiful, glossy, caramel-brown hue, while the yolk remains creamy and rich, infused with the savory depth of the marinade .
| Weight | 1 lbs |
|---|---|
| Dimensions | 8 × 8 × 6 in |
| Cooking Method | Ready to Eat |
| Regional Style |
*Note: Nutritional values are estimates based on product listings for a single marinated egg and a recipe nutrition analysis for two eggs . The values below are calculated for a 4-piece serving. Actual values will vary based on specific ingredients, marinade absorption, and preparation methods.*
| Nutrient | Estimated Value (per 4 pcs) | Daily Value* (approx) |
|---|---|---|
| Calories | 320–360 kcal | 16–18% |
| Total Fat | 20–24 g | 26–31% |
| Saturated Fat | 6–8 g | 30–40% |
| Cholesterol | 740–800 mg | 247–267% |
| Carbohydrates | 4–8 g | 1–3% |
| Dietary Fiber | 0–1 g | 0–4% |
| Total Sugars | 2–4 g | — |
| Protein | 24–28 g | 48–56% |
| Sodium | 1000–1200 mg | 43–52% |
**Percent Daily Values are based on a 2,000-calorie diet. These are estimates and can vary significantly by recipe .*
| Component | Typical Ingredients |
|---|---|
| Main Ingredient | Large eggs (hard-boiled and peeled) |
| Marinade/Braising Liquid | Soy sauce (or low-sodium soy sauce), water, sugar (or brown sugar/rock sugar), rice wine or Shaoxing wine |
| Aromatics & Spices | Garlic (smashed), ginger (sliced), star anise, green onions, five-spice powder, cinnamon stick, bay leaf, Sichuan peppercorns |
| Optional Add-ins | Dried orange peel, rice vinegar (to help with peeling) |
Note on Preparation: While some methods involve a quick simmer, the eggs are often left to soak in the cooled marinade for several hours or overnight to achieve deep flavor without becoming tough or rubbery .
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