The eggs were supposed to have been created by the restaurateur Huang Zhangnian (黃張哖) serving snacks to the dock hands in the sea-side town. On one rainy day with less business than usual, Huang Zhangnian had to continually recook red cooked eggs (滷蛋) to keep them warm after taking them out of the soy sauce broth. The recooking and drying process eventually resulted in eggs that were dark, flavourful, and chewy, which was extremely popular with the locals. Huang eventually founded a new business based on her iron egg recipe, selling them under the brand Apotiedan (Chinese: 阿婆鐵蛋; literally: "Grandma's iron eggs").
The dish consists of small eggs that have been repeatedly stewed in a mix of spices and air-dried. The resulting eggs are dark brown on the outside, chewy in texture, and very flavourful compared to standard boiled eggs.