In this soy egg recipe, these eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.
Ingredients
- medium eggs: 10 piece
- white vinegar: 1 tsp
- reduced-sodium soy sauce: 0.5 cup
- prepared ponzu sauce: 0.25 cup
- mirin (Japanese sweet wine): 0.25 cup
- scallions: 2 Tbsp (chopped)
- clove roasted garlic: 1 piece
- light brown sugar: 0.5 tsp
- sesame oil: 0.5 tsp
- togarashi (Japanese red pepper condiment): 0.5 tsp
- fresh ginger: 0.5 tsp (grated)
Metric Conversion
Stages of cooking
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Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
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Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.
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Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure sugar dissolves and garlic breaks up.
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Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.
