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Soy Sauce Eggs
Soy Sauce Eggs
1 Review
From: EatingWell Magazine, March/April 2016
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.
- By: Kathy Gunst EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup reduced-sodium soy sauce or tamari
- ¼ cup sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 4 large eggs
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Refrigerate for up to 3 days.
- Equipment: Wide-mouthed pint jar
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: 1 egg
- Per serving: 77 calories; 5 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 6 g protein; 24 mcg folate; 186 mg cholesterol; 1 g sugars; 0 g added sugars; 270 IU vitamin A; 0 mg vitamin C; 29 mg calcium; 1 mg iron; 194 mg sodium; 76 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 medium-fat meat
Reviews 1
April 05, 2016
By: EatingWell User
My family loves this recipe
Thank you for introducing us to this food item. My family liked my attempt to follow the recipe. Getting the yolks just right will take practice, but they were enjoyed with a firmer yolk all the same. I have so many unanswered questions about this food item. Can we make substitutions for the expensive sake? We assume the long boil time is to remove alcohol, is that correct?(So is it safe to continue to send these to elementary school in lunch boxes?) Can you reuse the expensive marinade? How many times/for how many days? Also, we are fascinated by the changes the eggs are undergoing in the marinade and how different the eggs are (texture in particular) depending on how long they sit in the marinade. I see other recipes where the eggs are removed from the marinade after a number of hours. We enjoy the texture with the longer soak (as the moisture is drawn out of the egg white it becomes more translucent and a firmer texture). It's motivating us to look for other types of marinated eggs. We'd love to know where we can learn more about the tradition of this food, the science about what is happening, and other ways to change the flavor and texture of eggs. Thanks for opening our eyes.
Pros: The whole family loves them, 3 days window gives us lots of flexibility for use, protein!
Cons: Expensive, small yield, I have so many unanswered questions about this food item
