Step 1
Add room temperature eggs in boiling water for ~6 mins for soft boiled eggs.
Step 2
Cool eggs in an ice bath, peel off the shell when cooled.
Step 3
In the same pot, heat up FKOW and soy sauce (4:1 ratio), add in brown sugar and preserved plum.
Step 4
Cook until boiling, then turn off the heat and let the mixture chill completely.
Step 5
Store the chilled eggs with mixture in the fridge for min. 6 hours, until colour of the eggs change to a nice amber brown.
Didn’t learn Kung Fu from the Drunken Master, but hey, at least we got you drunken eggs?🥷🥚
