Iron eggs (tiedan) are small eggs stewed over and over in spices and air-dried until dark, chewy and concentrated in flavor, a snack that began in Tamsui.

Iron eggs originated in Tamsui. Yang Bi-yun opened the first store selling them there in 1980 and sells them as Apotiedan, or Grandma's iron eggs; she said she invented them by accident while recooking soy eggs to keep them warm. A Tamsui local legend instead credits a noodle stall owner, Huang Chang-nian, in the 1970s. The New Taipei City tourism site lists Granny's iron eggs among the foods to try on Tamsui Old Street.

Where to eat Iron egg in Taipei

The editor picks for Iron egg in Taipei are still in research. Meanwhile, see the Taipei signature-dishes index or the Taipei food guide.

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Make it at home

Serves 2472 hrEasy

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

  1. Combine all liquid ingredients with the aromatics in a heavy pot. Bring to a boil, simmer 10 minutes.
  2. Add peeled eggs, simmer 30 minutes covered.
  3. Drain eggs; air-dry on a wire rack for 8 hours or overnight.
  4. Return eggs to the braise, simmer another 30 minutes. Drain, dry again.
  5. 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.
  6. Store in an airtight container; eat as snacks.

Editor tip. 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.

Common allergens: Egg, Soy.