Description
Delicious soy sauce eggs, marinated to perfection, are a delightful blend of umami flavors and creamy texture, perfect as a side dish or snack.
Ingredients
- 6 large eggs
- ¾ cup soy sauce
- 3 garlic cloves, grated
- 1½ tablespoons rice vinegar
- 1½ tablespoons sugar
- 2 cups water
Instructions
- Prepare a bowl with cold water and enough ice cubes to create an icy bath. Set aside.
- Boil enough water in a medium saucepan to cover the eggs. Carefully drop the eggs into the water and boil for 7 minutes for runny yolks or 7½ minutes for firmer yolks.
- Swirl the water for the first 1½ minutes to help center the yolk.
- Remove the eggs from the pan and place them in the ice bath. Leave them submerged for 2 minutes or until cool enough to handle.
- Deshell the eggs under slow running water and place them on a paper towel to remove excess water.
- Add soy sauce, grated garlic, rice vinegar, sugar, and water to a small saucepan and bring to a boil. Lower the heat to a simmer and cook for 3 minutes.
- Allow the mixture to cool to room temperature.
- Pour the soy sauce mixture into a medium or large bowl. Add the eggs and cover.
- Steep the eggs in soy sauce until they are deep brown in color; they are best if left for 12–24 hours before eating.
- Store the soy sauce eggs in the mixture for up to 4-5 days.
Notes
For best results, use fresh, high-quality eggs and soy sauce. Consider adding additional ingredients like fresh ginger or green onions for extra flavor.
