SOY BOILED EGGS RECIPES
SOY-MARINATED EGGS RECIPE | BON APPÉTIT
What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan. The longer you let them sit, the more flavor they’ll pick up, but if you only have an hour, serve egg quarters with some of the pickling liquid drizzled over for extra flavor.
Provided by Sohui Kim
Yield 6 servings
Number Of Ingredients 7
Steps:
- Gently lower eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice water and peel.
- Meanwhile, bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at least 1 hour.
- To serve, drain eggs, quarter, and sprinkle with sesame seeds if desired.
- Do Ahead: Eggs can be marinated 2 days ahead. Cover and chill.
SOY SAUCE EGGS RECIPE | EATINGWELL
Try this salty-sweet hard-boiled egg recipe as a swap for deviled eggs at your next party or as a midday snack. Or serve on top of your next ramen noodle bowl.
Provided by Kathy Gunst
Categories Healthy New Year's Appetizer Recipes
Total Time 1 hours 20 minutes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 77.2 calories, CarbohydrateContent 1.1 g, CholesterolContent 186 mg, FatContent 4.8 g, ProteinContent 6.5 g, SaturatedFatContent 1.6 g, SodiumContent 194.1 mg, SugarContent 0.6 g
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- Have a large bowl of ice water ready. Without adding the eggs, bring a medium pot of water to boil over medium high heat. Gently lower the eggs into the boiling water and cook for 7 minutes. Using a slotted spoon, transfer the eggs into the ice water until cool enough to handle and peel. Using the same medium pot over high heat, bring the soy sauce, 1/2 cup water, garlic, sugar, rice vinegar, and chiles and shiitake mushrooms if using, to a boil. Reduce heat to simmer for 10 minutes. Remove pot from heat and add peeled eggs. Let marinade for at least one hour. To serve, slice the eggs in half. Drizzle with marinade and sesame oil, and sprinkle with sesame seeds. The leftover eggs should be kept uncut and in the marinade, covered, and stored in fridge for up to one week.
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- 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.
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