SOY SAUCE PICKLED EGGS RECIPES
SOY-SAUCE-PICKLED EGGS RECIPE - NYT COOKING
Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the yolks for as little as 6 hours and as long as a couple of days, but they are perhaps best after 8 or 9 hours, when the yolks become creamy, with a slightly firm skin.
Provided by Sam Sifton
Total Time 8 hours
Yield 3 to 6 servings
Number Of Ingredients 4
Steps:
- Combine soy sauce, mirin and kombu in a small bowl.
- Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.
- Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.
Nutrition Facts : @context http//schema.org, Calories 80, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 4 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 2347 milligrams, SugarContent 0 grams
GUSTO TV - SOY PICKLED EGGS
Provided by GUSTOTV.COM
Yield s: 8 eggsYou may be familiar with these soy-pickled eggs from the ramen shop. Super-simple Japanese pub food where the soy gives the egg a dark tinge.
Number Of Ingredients 2
Steps:
- Place the eggs in a large saucepan, and add cold water to cover the eggs by at least 1 inch (2.5 cm). Slowly bring the water to boil over medium heat; when the water reaches a boil, cook for 1 minute. Remove the pan from the heat, cover, and let sit for 12 minutes. Have ready a bowl of ice water.
- Transfer the eggs to the bowl with ice water. When the eggs are cool, gently crack the shells by rapping and rolling the eggs on a cutting board. Put the eggs back in the cold water for a few more minutes, then peel. Try to get to the inner membrane, running your thumb under the membrane to feel the shiny white egg.
- Lay the peeled eggs on a dry tea towel. Pat dry, then place the eggs in a large resealable freezer bag. Pour in the soy sauce, distribute the eggs evenly in the bag, and press out as much air as you can. Roll up bag to create a tight cylinder.
- Refrigerate overnight, turning halfway to evenly distribute the soy.
- Serve as a starter with drinks or as a side dish for a barbecue or picnic. Best the first day
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This recipe comes from my favorite Physics teacher, who, after she retired has become my surrogate grandmother. She owned a Thai restaurant in Chattanooga for many years and has taught me many things about physics, cooking, and life. She told me that this dish was her favorite as a little girl growing up in Thailand and that it is a regional dish of the Central Province of Thailand. I have called it Thai pickled eggs but it is not a true pickling solution. Rather, it is roughly a Thai equivalent.
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This recipe comes from my favorite Physics teacher, who, after she retired has become my surrogate grandmother. She owned a Thai restaurant in Chattanooga for many years and has taught me many things about physics, cooking, and life. She told me that this dish was her favorite as a little girl growing up in Thailand and that it is a regional dish of the Central Province of Thailand. I have called it Thai pickled eggs but it is not a true pickling solution. Rather, it is roughly a Thai equivalent.
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Soy Sauce Pickled Eggs Recipes SOY-SAUCE-PICKLED EGGS. Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the ...
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