adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Soy Sauce Eggs
Soy Sauce Eggs
0 Likes
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
267 minutes
Versatile soy sauce eggs: Boiled eggs soaked in sweet soy sauce, perfect for any meal or snack time!
Ingredients:
  • 1 cup water
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 6 tablespoons mirin
  • 2 cloves garlic, smashed
  • 1/4-inch piece unpeeled ginger, smashed
  • 6 large eggs, cold straight from the fridge
  • Ice, for chilling the eggs
Instructions:
  • Prepare the marinade by combining water, soy sauce, sugar, mirin, garlic, and ginger in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 3 to 5 minutes until the sugar dissolves and the marinade thickens slightly. Pour the marinade into a heatproof container with a tight-fitting lid that can accommodate 6 eggs in a single layer. Allow it to cool before using.
  • Steam the eggs: While the marinade simmers, prepare a medium saucepan with a steamer basket over boiling water. Gently place the eggs into the steamer basket in a single layer. Cover the saucepan and steam for 6 to 7 minutes for desired yolk consistency. Use a timer to ensure accuracy. If you do not have a steamer basket, boil the eggs fully submerged in water for 7 minutes.
  • Chill the eggs quickly by preparing an ice bath while they cook. Fill a bowl with ice and cold water and place it next to the stove. Once the eggs are cooked, transfer them directly into the ice bath to cool rapidly.
  • Peel the eggs: Gently tap each egg on a hard surface to crack the shell all over. Begin peeling at the wider end where the air pocket is located for easier peeling. Rinse the eggs in an ice bath to remove any remaining eggshells. Pat the peeled eggs dry with a paper towel.
  • Enhance the eggs: Place the eggs in the marinade, cover, and refrigerate for 4-24 hours. Avoid marinating for more than 24 hours to prevent excess saltiness. Store any remaining eggs in a sealed container after removing from the marinade. Use the tasty marinade as a rice drizzle and refrigerate for up to 4 days. Share your love by rating the recipe below!

Similar Recipes