Recipe Image

Soy Sauce Eggs

  • 20 m
  • 1 h 20 m
Kathy Gunst
“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.”


    • ¾ cup reduced-sodium soy sauce or tamari
    • ¼ cup sake
    • 2 tablespoons mirin
    • 1 tablespoon sugar
    • 4 large eggs


  • 1 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.
  • 2 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.
  • 3 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.
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