Soy Sauce Pickled Eggs Recipes

SOY-SAUCE-PICKLED EGGS

Steps:

• Combine soy sauce, mirin and kombu in a small bowl.
• Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.
• Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.

EASY SOY SAUCE EGGS (SHOYU TAMAGO)

Steps:

• Gather the ingredients.
• Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
• In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
• Continue to steep the eggs with soy sauce until they reach your desired color or saltiness-1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
• Serve and enjoy.

SOY SAUCE EGGS

Steps:

• In a small pot, add water, soy sauce, rice vinegar, sugar and Chinese five spice powder. Bring to boil and simmer for 10 minutes.
• Half-fill a large pot with water and bring it to boil. Add a small pinch of salt.
• Lower the eggs into boiling water carefully using a ladle and slow down the fire immediately. Simmer for 6 minutes (for softer texture) or 7 minutes (for harder texture). Stir the eggs in first two minutes.
• Transfer the eggs out to cold water and gently peel the shells after cooled down. (If you feel it is quite hard to handle, place the eggs under small running water and peel the shells.)
• Add soft boiled eggs in the marinating sauce, soaking for overnight (12-20 hours until well salted). Transfer them out when the eggs are well salted.
• Cut lengthwise and serve with rice or noodles.

SOY SAUCE EGGS

Steps:

• Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.
• Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle.
• Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate at least 1 hour or up to 3 days.