SOY SAUCE EGGS RECIPE RECIPES

Name: Soy Sauce Eggs
Prep time: 3 h
Total time: 3 h
Yield: 6 eggs
Ingredients: 6 medium boil eggs; 3/4 cup korean soy sauce; 2 tablespoons mirin; 2 tablespoons rice vinegar; 6 -8 tablespoons water (optional, to thin out marinade if it is too dark); 1 teaspoon vietnamese fried onions per egg (optional, as topping); 1 teaspoon chopped scallions per egg (optional, optional as topping)

SOY SAUCE EGGS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Soy Sauce Eggs Recipe - Food.com - Food.com - Recipes ... image

These are inspired by the soy sauce eggs I always have at Momofuku Noodle Bar. They are perfect as a snack, part of breakfast, with a nice bowl of rice, in your zhuzhed up instant ramen, in your zhuzhed up instant naengmyeon... just anything.

Total Time 3 hours

Prep Time 3 hours

Yield 6 eggs

Number Of Ingredients 7

Ingredients

6 medium boil eggs
3/4 cup korean soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
6 -8 tablespoons water (optional, to thin out marinade if it is too dark)
1 teaspoon vietnamese fried onions per egg (optional, as topping)
1 teaspoon chopped scallions per egg (optional, optional as topping)

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.

Nutrition Facts : Calories 89.3, FatContent 4.4, SaturatedFatContent 1.4, CholesterolContent 169.8, SodiumContent 2106.9, CarbohydrateContent 2.6, FiberContent 0.3, SugarContent 0.9, ProteinContent 9.5

SOY SAUCE EGGS RECIPE - FOOD.COM

Soy Sauce Eggs Recipe - Food.com image

Make and share this Soy Sauce Eggs recipe from Food.com.

Total Time 1 hours 40 minutes

Prep Time 0S

Cook Time 1 hours 40 minutes

Yield 6 eggs, 6 serving(s)

Number Of Ingredients 6

Ingredients

6 eggs
1 cup light soy sauce
2 tablespoons dark soy sauce
1 cup water
1/2 cup brown sugar
10 slices fresh gingerroot, each about 1-inch diameter and 1/4-inch thick

Steps:

Place eggs in a small saucepan of boiling water and cook for about 6 minutes. Remove eggs from the saucepan with a slotted spoon and refresh under cold running water. Peel eggs and set aside.
Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute. Reduce heat, add eggs and simmer, covered with a parchment paper cover for 1 hour, turning occasionally. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.
Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish. Discard remaining stock.
To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock.

Nutrition Facts : Calories 178.5, FatContent 5, SaturatedFatContent 1.6, CholesterolContent 211.5, SodiumContent 3148.5, CarbohydrateContent 21.9, FiberContent 0.5, SugarContent 19, ProteinContent 12.1

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