Soy Sauce Eggs Recipes

SOY SAUCE EGGS

Steps:

• 1) Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time.
• 2) In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly.
• 3) Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture.
• 4) Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring.
• 5) Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce.
• 6) When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner) and some chopped scallions.

SOY SAUCE EGGS -- BENTO EGGS

Steps:

• Boil the eggs until they are just coagulated, and place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.
• Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.
• Add the eggs to a pot that is small enough that when filled with 1 cup soy sauce, 1 cup water, 1 slice of ginger, and half teaspoon of five-spice powder, the liquid completely covers the eggs.
• Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
• If you have left the shells on, crack open the eggs and peel them.
• Slice into wedges and serve.