Braised eggs is a type of LouMei. After the eggs are cooked, they are placed in the Lou sauce for 2 days for absorption. They are great to eat with wonton/noodle soup or rice!
Lou Mei is the Cantonese name given to dishes made by braising ingredients in a sauce known as Master Stock or Lou Sauce.
Lou Mei is native to Southern China and is a core part of Teochew and Hokkien cuisine. It's also widely available in China and Taiwan with many regional varieties.
Sold individually, 0.99$/each.