Walnut Shell–Simmered Eggs – A Traditional Savory Snack

Walnut Shell–Simmered Eggs – A Traditional Savory Snack

A traditional home-style recipe where whole eggs are gently simmered in a brothy liquid made from walnut shells, then cracked and steeped for a savory, marbled finish. A comforting addition to your everyday meals.

• A wholesome, traditional way to enjoy eggs with a savory walnut-shell broth
• Simple, familiar ingredients: eggs, walnut shells, soy sauce, and salt
• A comforting savory snack or side dish
• A fun, hands-on home cooking ritual the whole family can share

Instructions:

1. Wash the walnut shells thoroughly and place them in a pot. Add water and soak for 30 minutes.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour. Let the liquid cool completely (adding eggs to hot liquid may cause them to crack).
3. Place the whole eggs (in shells) into the cooled walnut liquid. Add soy sauce and salt to taste. Bring to a boil again, then simmer for 6–7 minutes.
4. With the heat on, gently tap the eggs with a spoon. Once the whites have set, lightly crack the shells into a web-like pattern for better flavor absorption.
5. Continue simmering for another 10 minutes, then turn off the heat.
6. Let the eggs soak in the liquid overnight for maximum flavor.

Ingredients:
Eggs, Walnut Shells (including the inner septum), Soy Sauce, Salt.

Caution:
This is a traditional food and is not intended to diagnose, treat, cure, or prevent any disease.

• Contains: Eggs. Made with walnut shells — may contain traces of tree nuts (walnuts). Those with egg or tree nut allergy should avoid or use caution.
• Store leftovers in the refrigerator and consume within 2–3 days.
• Country of Origin: China.