QUICK SOY SAUCE EGGS RECIPES

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.

Steps:

• Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.
• Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium.
• Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil.
• If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking.
• Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
• While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).
• When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes.
• Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (see notes).
• Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container.
• Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week.
• This recipe produces enough marinade for 12 eggs. Halve the amount of marinade if you plan to make 6 eggs or fewer, and use a full batch if you’ll make 7-12. You can use a smaller container for fewer eggs. It should be able to hold all the marinade and eggs without causing the eggs to press against each other.
• Not a fan of spice? Not to worry! The chili peppers add aroma and smokiness to the marinade, but not spiciness.
• If you wish to serve the eggs the same day you make them, use 3 cups of water. If you plan to store the eggs for a longer time (up to a week), use 4 cups of water. If you use light soy sauce instead of regular soy sauce, use 4 cups of water instead, because light soy sauce has a higher sodium content.
• To make the dish gluten-free, simply use tamari instead of soy sauce.