Soy egg

A soy egg, also known as a braised egg, is a cooking method where eggs (typically chicken, duck, or quail) are boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and various herbs and spices. This preparation is common across Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisines and results in dishes referred to as lou mei when other ingredients like meat or vegetables are included.

In Chinese cuisine, the soy egg is known as lujida or ludan and is a popular street food served with noodles, in broth, or with steamed rice. It can also be used in congee or added as a side dish in Lor mee or Hainanese chicken rice. In Mauritius, the soy egg is called "dizef roti" and influenced by Chinese migrants. It is eaten as a noodle topping, inside baozi (referred to as "pow" locally), and as an appetizer during festive occasions. A fusion version, the "dizef roti mimosa," combines soy egg techniques with another dish.

In Japan, similar marinated eggs are called ajitsuke tamago or nitamago and are often served as ramen toppings. Japanese soy sauce is lighter and sweeter than Chinese varieties. Additionally, eggs are sometimes marinated in miso, giving them an umami flavor. Soy eggs are versatile, used in soups, main dishes, and even added to salads or sandwiches.