The Strangest Egg Dishes from Around the World

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Taiwanese Iron Eggs

Taiwan’s famous Iron Eggs are a truly unique snack with a fascinating texture: firm and almost leathery on the outside, yet tender and flavorful on the inside. They’re made by repeatedly simmering eggs in a soy sauce-based broth and then drying them—a process that gives them their signature chewy exterior and rich umami flavor. Originally from Tamsui (near Taipei), these eggs were traditionally made with quail eggs, but chicken eggs work just as well. It’s a labor of love, but the result is totally worth it!

Ingredients (for 12 eggs):

• 12 small chicken eggs
• ¾ cup (200 ml) dark soy sauce
• 2 cups (500 ml) water
• 2 tablespoons brown sugar
• 3–4 slices fresh ginger
• 2 garlic cloves, lightly smashed
• 1 star anise
• 1 small piece cinnamon stick
• 1 teaspoon Sichuan peppercorns (optional for a little heat)
• 1 bay leaf

Instructions:

1. Hard-boil the eggs (about 10 minutes for chicken eggs). Transfer to an ice bath, then carefully peel.
2. In a saucepan, combine soy sauce, water, brown sugar, ginger, garlic, and all the spices. Bring to a boil, then reduce heat and let simmer for 5 minutes to release the aromas.
3. Add the peeled eggs to the broth and gently simmer for 1 hour. Turn off the heat and let the eggs steep in the liquid for 30 minutes.
4. Remove the eggs and drain on paper towels. Arrange them on a baking sheet and dry in the oven at 175–200°F (80–100°C) or in a dehydrator for 30–60 minutes until slightly shriveled.
5. Repeat the process (simmering in the broth, then drying) several times—traditionally 7–10 times. The more cycles you do, the darker and chewier the exterior becomes.
6. Once you’ve reached the desired texture (firm outside, soft center), you can lightly coat the eggs with neutral oil for a glossy finish.

Tip: Store in the refrigerator for several days. Serve cold as a snack, pack in bento boxes, or add to an Asian appetizer platter.