Teriyaki Eggs Recipes

TERIYAKI EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.
• Peel eggs and place in a quart-size Mason jar.
• Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
• Refrigerate eggs until flavors are absorbed, at least 6 hours.

TERIYAKI EGG ROLLS

Steps:

• In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from the heat. , Position one egg roll wrapper with a corner facing you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Using a slotted spoon, spoon about 1/3 cup coleslaw mixture on bottom third of wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

TERIYAKI EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring to a boil. Remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water and cover eggs with cold water.
• If eggs are fresh, add a 1/4 teaspoon baking soda to the water in the step above. This makes the eggs easier to peel.
• Peel eggs and place in a quart-size Mason jar.
• Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
• Refrigerate eggs until flavors are absorbed, at least 6 hours.