History
Iron eggs originated in Tamsui in 1965, when shop owner Huang Chang-Chih's eggs over-braised in the sea-wind humidity and shrank to a chewy, dark, intensely flavoured snack. The accident became a Tamsui Old Street institution, now sold across Taipei convenience stores and 7-Elevens. Quail eggs work better than chicken; they shrink more uniformly and give a chewier bite.
Common allergens: Egg, Soy
Make it at home
Ingredients
- 24 quail eggs, hard-boiled and peeled
- 150ml dark soy sauce
- 150ml light soy sauce
- 100ml Shaoxing rice wine
- 60g rock sugar
- 3 star anise
- 1 cinnamon stick
- 5g Sichuan peppercorns
- 10g sliced ginger
- 600ml water
Method
- Combine all liquid ingredients with the aromatics in a heavy pot. Bring to a boil, simmer 10 minutes.
- Add peeled eggs, simmer 30 minutes covered.
- Drain eggs; air-dry on a wire rack for 8 hours or overnight.
- Return eggs to the braise, simmer another 30 minutes. Drain, dry again.
- Repeat the braise-and-dry cycle 4 to 6 times over 3 days until eggs shrink to half their original size and turn dark brown.
- Store in an airtight container; eat as snacks.
Tip from the editors. Patience is the recipe. The repeated braise-and-dry cycle is what creates the chewy texture; rushing it gives soft soy-eggs, not iron eggs.
Where to eat iron egg
Iron egg in Taipei
Featured by TableJourney as a signature dish of Taipei. See the Taipei signature dishes guide for the canonical version.
More cities are in research. Want iron egg covered somewhere specific? Tell us where you want to eat.