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Friday, January 7

Soy sauce eggs

Active: 25 minutes; Total: 6 hour 30 minutes; Serves: 3 

Water, warm

6 tablespoons


1 tablespoon

Vinegar, sherry

2 tablespoons

Soy sauce, low sodium

¾ cup


6 large

Pepper, freshly ground

  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the vinegar and soy sauce. 
  2. Bring a large pot of water to a boil. 
  3. Carefully place the eggs into the water, and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 ½ minutes to distribute the heat evenly. 
  4. Meanwhile, fill a large bowl with cold water and ice; when the eggs are done, transfer them to the ice bath. 
  5. Once the eggs are cool, peel them. 
  6. Transfer the eggs to the soy sauce mixture, and marinate in the fridge for at least 2 hours, and up to 6 hours, ensure they are completely submerged. 
  7. Remove the eggs from the soy solution (reserving for another round of eggs, if you wish). 
  8. To serve, cut the eggs in half lengthwise and season with pepper. 
Recipe from Food52.

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