Sluttishly Savoury: Dragon Eggs

These are a slightly less yucky version of Century Eggs (also known as hundred year eggs, or even thousand year eggs for those fond of hyperbole). Century Eggs are a delicacy I tried when living in Hong Kong. They are preserved in salt and ash for several months, resulting in a gelatinous grey yolk and strange brown "white". The flavour is quite, er, strong. I loved them, my other half nearly barfed on trying them.

Dragon Eggs (my tarted up take on soy sauce eggs) are not nearly as polarising. Unless you REALLY hate either eggs or soy sauce of course, in which case maybe you should steer clear.

I decided to crunch the shells artistically so there is a nice crackled pattern on the white. I feel that a dragon's egg would have a bit of a crackle going on. The look you're going for is the eggy equivalent of Nails Inc's Camden crackle top coat.

Soy sauce eggs (makes 6)


You'll need:

• 6 eggs
• 240ml water
• 120ml dark soy sauce
• 120ml brown sugar
• 1tsp crushed garlic
• Thinly sliced spring onions, to garnish

Make it!

• First bring a pan of water to the boil and pop the eggs in. 
• Simmer for 6 minutes, then scoop them out and refresh them in some cold water.
• Put the water, soy, sugar and garlic in a small saucepan (so the eggs fit snugly) and bring to the boil so the sugar dissolves.
• Bash the eggs a little bit so the shells get some artistic cracks in them.
• Put the eggs into the soy mixture and cover with a cartouche. 
• Simmer for 30 minutes, then leave to cool in the liquid for 30 minutes. If the eggs are not completely covered by liquid, make sure you turn them every now and again.
• Peel, halve and sprinkle with spring onions to serve.