Traditional Ginger and Sweetened Vinegar Eggs Recipe

Ingredients: 

200 gm ginger, old or young

2 bottles (600ml each) sweetened black vinegar (I used Pat Chun sweetened vinegar)

6 eggs

Instructions: 

1. Peel the ginger and cut it into smaller pieces if it's too large. Lightly bruise the ginger with the broad side of a cleaver or chef's knife.

2. In a wok or fry pan, cook the ginger over low heat without any oil. This method, known as "white wok" in Chinese, helps dry up the water inside the ginger without burning it. Once the ginger looks dry, add a bit of oil and fry until aromatic. Set aside.

3. Use a large clay pot or casserole (avoid cast iron or metal pots) and pour in the vinegar. Cook over medium heat until it boils. Add the ginger, then reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely. Store in a cool, shady place or in the fridge to allow the ginger to absorb the flavor.

4. To use the ginger vinegar, remove it from the fridge and let it come to room temperature. Cook and bring it to a boil, then reduce heat and simmer for about 1 hour.

5. Prepare the hard-boiled eggs: Place eggs and water in a saucepan, ensuring the water covers the eggs. Bring to a boil over medium heat, then reduce to a simmer for 6 minutes. Drain and transfer the eggs to a bowl of cold water to cool completely. Shell the eggs.

6. Transfer the peeled eggs to the ginger vinegar. Bring to a boil again, then turn off the heat. Let the eggs soak in the vinegar until the surface turns brown. Serve hot.