Small, jet-black eggs repeatedly braised in soy sauce and air-dried until they become dense, intensely savory, chewy nuggets of concentrated umami — Tamsui's legendary snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small dish or vacuum-sealed bag
Garnishes: none — served plain
Accompaniments: cold beer, other Tamsui snacks
Instructions
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1
Combine soy sauce, water, star anise, cinnamon, rock sugar, five-spice, and ginger in a pot. Bring to a boil.
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2
Add peeled hard-boiled eggs. Simmer for 1 hour, turning occasionally for even color.
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3
Remove eggs from liquid and air-dry for 6-8 hours (use a fan to speed the process). The surface should feel dry and slightly tacky.
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4
Return eggs to the braising liquid (reheat if needed) and simmer for another hour. Air-dry again.
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5
Repeat the braising-and-drying cycle 3-5 times over several days until eggs are dark brown to black, shrunken, dense, and chewy.
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6
Store in an airtight container. Best eaten at room temperature.
Did You Know?
Iron eggs were invented by accident in the 1960s when a Tamsui vendor named Huang Zhang-ji kept re-braising unsold eggs — she discovered that each cycle made them chewier and more flavorful, and a local delicacy was born.
Chef's Notes
Equipment Tips
- pot
- fan or dehydrator
- airtight container
Garnishing
none — served plain
Accompaniments
cold beer, other Tamsui snacks
The Story Behind 鐵蛋
Iron eggs (鐵蛋) are the signature snack of Tamsui, a historic port town in New Taipei City. They were created by accident in the 1960s by a food stall owner who re-braised leftover eggs rather than waste them. The repeated braising and air-drying removes moisture and concentrates flavor, transforming ordinary eggs into dense, chewy, intensely savory morsels. Tamsui Old Street now has dozens of iron egg shops, and they have become one of Taiwan's most distinctive regional specialties.
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