Best Soy Sauce Eggs Recipes

SOY SAUCE EGGS

Steps:

• 1) Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time.
• 2) In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly.
• 3) Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture.
• 4) Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring.
• 5) Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce.
• 6) When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner) and some chopped scallions.

NONA'S SOY SAUCE EGGS - RAMEN EGGS

Steps:

• Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
• As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
• Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
• Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
• Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.

MING'S SESAME TOFU AND CUCUMBER SALAD WITH SOY SAUCE EGGS

Steps:

• In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.
• Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
• Tap eggs gently all over to cover with cracks.
• Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
• Crack open the eggs and peel them, then slice into wedges.

SOY-SAUCE-PICKLED EGGS

Steps:

• Combine soy sauce, mirin and kombu in a small bowl.
• Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.
• Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.

SOY SAUCE EGGS -- BENTO EGGS

Steps:

• Boil the eggs until they are just coagulated, and place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.
• Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.
• Add the eggs to a pot that is small enough that when filled with 1 cup soy sauce, 1 cup water, 1 slice of ginger, and half teaspoon of five-spice powder, the liquid completely covers the eggs.
• Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
• If you have left the shells on, crack open the eggs and peel them.
• Slice into wedges and serve.

RAMEN EGGS AKA SOY SAUCE EGGS

Steps:

• 1. Bring a pot of water (enough water that will cover the six eggs) to a full boil over medium high heat. Carefully add cold eggs to the water and cover.
• 2. While eggs boil, mix together water, sugar, vinegar, soy sauce and scallions in a medium bowl or quart size resealable bag. Set aside.
• 3. At the end of 6 minutes, 50 seconds (trust me), drain pot and place eggs in the ice bath. As soon as you can touch the eggs, peel them in the ice bath and place them in the soy sauce mixture. Place a plate on top to keep them fully submerged.
• 4. Place in refrigerator for 2 to 6 hours (the longer you let them it, the saltier they will be). The eggs will keep up to a month in a tightly sealed container (they won't last that long....you'll have eaten them and made another batch....or two.....or three!)
• 5. Serve halved or sliced, sprinkled with some fancy sea salt (or not so fancy kosher salt) and ground black pepper. Chop them up and place on a salad or a sandwich or serve with some crunchy toast! Serve on top of a bowl of chicken soup or ramen soup.

SOY SAUCE EGGS

Steps:

• Place eggs in a small saucepan of boiling water and cook for about 6 minutes. Remove eggs from the saucepan with a slotted spoon and refresh under cold running water. Peel eggs and set aside.
• Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute. Reduce heat, add eggs and simmer, covered with a parchment paper cover for 1 hour, turning occasionally. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.
• Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish. Discard remaining stock.
• To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock.

SOY SAUCE EGGS

Steps:

• Marinate the egg in a small dish of soy sauce, turning occasionally, until the surface is light brown all over.