SOY HARD BOILED EGGS RECIPES

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SOY-MARINATED EGGS RECIPE | BON APPÉTIT



Soy-Marinated Eggs Recipe | Bon Appétit image

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

6 large eggs
5 garlic cloves, peeled
3 dried chiles de árbol or 1 tsp. crushed red pepper flakes
¾ cup soy sauce
3 Tbsp. mirin (sweet Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving; optional)

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.

SHOYU TAMAGO | SOY SAUCE EGGS | PETE AND GERRY'S ORGANIC EGGS



Shoyu Tamago | Soy Sauce Eggs | Pete and Gerry's Organic Eggs image

Throw them atop a bowl of rice or watch them sink slowly into your ramen broth, because these soy sauce eggs, also known as shoyu tamago, are an endlessly versatile addition to everything from traditional Japanese cuisine to Asian Fusion dishes And the process couldn't be simpler: as the hard-boiled egg marinates in a mixture of soy sauce, brown sugar, and rice vinegar, it takes on a veneer of umami that penetrates all the way through to the yolk

Provided by Omnivore’s Cookbook

Prep Time 00:15:00

Cook Time 6:00:00

Yield 6 to 12 eggs

Number Of Ingredients 7

6-12 large Pete and Gerry’s Organic Eggs (see notes)
3/4 cup soy sauce
2 tablespoons brown or white sugar
1 tablespoon rice vinegar
4 dried chilis (or 2 jalapeño peppers) (see notes)
2 star anise pods
3-4 cups water (see notes)

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.

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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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