SOY SAUCE DEVILED EGGS WITH FIVE-SPICE

We of f er these at Myers+Chang on our weekend dim sum menu. My mom used to make soy sauce eggs for dinner. She would throw hard-boiled eggs into soy sauce–braised beef or chicken as a way to stretch the meal for four hungry mouths, and I would eat them all instead of the main dish. We’ve updated them here with a hot mustardy bite of wasabi at the end. Be careful! A li?le goes a long way.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the eggs in large saucepan and cover with cold water. Bring to a boil, turn down the heat, and simmer for 7 minutes. Remove from the heat and let the eggs sit in the hot water for 2 minutes. Drain and peel the eggs under cool running water.

Step 2

In a separate saucepan, combine the soy sauce, rice wine, scallions, sugar, ginger, star anise, and 1 cup water and bring to a boil. Remove from the heat and let the mixture cool until it is warm to the touch. Place the peeled eggs in the soy mixture and refrigerate for at least 4 hours and no more than 8 hours.

Step 3

Remove the eggs from the soy mixture and carefully cut them in half lengthwise. Remove the yolks and place in a small bowl. Add 2 tablespoons of the garlic chives, the mayo, sriracha, wasabi, salt, and white pepper. Mush around till smooth, then taste a li?le bit; you want the yolks peppery and hot, so add more wasabi as needed to achieve this (dif f erent wasabis have dif f erent heat levels). Either spoon the yolks neatly back into the whites (dip your spoon in water for ease of scooping), or transfer them to a piping bag or a small plastic sandwich bag with a hole cut out of the corner and pipe the yolks back into the whites, fi lling the cavities. Top evenly with the remaining 1 tablespoon garlic chives and a pinch of fi ve-spice powder. Serve immediately.