Marbled Red Vinasse Eggs

Place all the eggs into a pot. Pour in enough water to cover the eggs. Bring the water to boil on high heat. Boil for about 5 minutes or so. Cool the eggs by rinsing them under running cold water. Crack the shell of the hard-boiled eggs. Hit the eggs against a surface or you can use a spoon and tap the eggshell to crack the shell all over. Don’t be too gentle. Make sure those cracks are pretty deep, as that is how the “coloured” liquid will seep into the eggs.

Heat up sesame oil in a pot (just enough to fit 6 eggs), add garlic and ginger, saute until fragrant. Add red wine lees, fry until fragrant. Pour in Shaoxing wine, water, light soy sauce and rock sugar. Bring to a boil. When the water comes to a boil, add in hard-boiled eggs. The eggs should be fully submerged. Lower heat to simmer for at least 2 hours. Top up with more water when necessary.

For best results, leave to cool after simmering, then leave the eggs to steep in the liquid overnight in the fridge. For storage, transfer them into a glass or ceramic jar, cover and refrigerate. Once cooked, the eggs can be kept in the fridge for 10 days, but are best within 3 days.