Soy Sauce Eggs
A quick and easy recipe to marinate eggs for topping ramen bowls or to enjoy over rice or on their own! Recipe adapted from Ramen: Japanese Noodles and Small Dishes
Servings: 6 eggs
Ingredients
- 6 large eggs
- 1/2 cup water
- 1/2 cup soy sauce
- 3 tablespoons mirin
- 1 tablespoon coarsely chopped fresh ginger root
Instructions
- Prepare an ice bath for the eggs.
- Add enough water to a medium saucepan to cover eggs and bring to boil; slowly lower eggs into boiling water to keep them from cracking (see recipe note). Reduce heat to simmer and cook 7 minutes; transfer eggs to ice bath.
- Meanwhile, combine water, soy sauce, mirin and ginger in a small saucepan over medium heat; bring to boil. Reduce heat and simmer 5 minutes. Carefully pour mixture into a glass quart jar; set aside to cool.
- When eggs are cool enough to handle, peel by gently tapping eggs all over on the counter or a cutting board, then rolling with your palm using gentle pressure. Starting from the bottom peel away shell and membrane. Rinse off any tiny shell fragments with cold water.
- Carefully lower peeled eggs into marinade; cover and refrigerate for at least 3 hours and ideally 1 day before serving. For the best flavor and texture, enjoy within 3 days.
Notes
- Or place the eggs in a steamer basket over boiling water in a medium saucepan. Cover and steam 7 minutes; transfer to ice bath and continue with recipe.
Nutrition
Calories: 97kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1217mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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