Description
Delicious soy sauce eggs infused with umami flavor, perfect for breakfast or a snack.
Ingredients
Scale
- 6 large eggs
- ¾ cup soy sauce
- 3 garlic cloves, grated
- 1½ tablespoons rice vinegar
- 1½ tablespoons sugar
- 2 cups water
Instructions
- Prepare a bowl with cold water and enough ice cubes for an ice bath. Set aside.
- In a medium saucepan, bring enough water to cover the eggs to a rolling boil.
- Carefully drop the eggs into the boiling water and boil for 7 minutes for a runny yolk or 7½ minutes for a more set yolk.
- Remove the eggs from the pan and place them in the ice bath for 2 minutes or until cool enough to handle.
- Under slow running water, deshell the eggs and place them on a paper towel to remove excess water.
- Add soy sauce, grated garlic, rice vinegar, sugar, and water to a small saucepan. Bring to a boil, then lower the heat to a simmer and cook for 3 minutes.
- Remove from heat and allow to cool to room temperature.
- Pour the soy sauce mixture into a medium bowl. Add the eggs and cover. Steep the eggs for 12-24 hours before eating.
Notes
Soy sauce eggs can be stored in the marinade for 4-5 days. The flavor improves the longer they steep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling, Steeping
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg
- Calories: 120
- Sugar: 1.5g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 186mg
Keywords: soy sauce eggs, easy recipe, breakfast, snacks, Japanese cuisine