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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.

Source: EatingWell Magazine, March/April 2016

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

1 egg
77 calories; protein 6.5g; carbohydrates 1.1g; sugars 0.6g; fat 4.8g; saturated fat 1.6g; cholesterol 186mg; vitamin a iu 270IU; folate 23.5mcg; calcium 28.7mg; iron 0.9mg; magnesium 7.3mg; potassium 75.9mg; sodium 194.1mg.

1 medium-fat meat

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