Soy Sauce Eggs Food
SOY SAUCE EGGS
Steps:
- In a small pot, add water, soy sauce, rice vinegar, sugar and Chinese five spice powder. Bring to boil and simmer for 10 minutes.
- Half-fill a large pot with water and bring it to boil. Add a small pinch of salt.
- Lower the eggs into boiling water carefully using a ladle and slow down the fire immediately. Simmer for 6 minutes (for softer texture) or 7 minutes (for harder texture). Stir the eggs in first two minutes.
- Transfer the eggs out to cold water and gently peel the shells after cooled down. (If you feel it is quite hard to handle, place the eggs under small running water and peel the shells.)
- Add soft boiled eggs in the marinating sauce, soaking for overnight (12-20 hours until well salted). Transfer them out when the eggs are well salted.
- Cut lengthwise and serve with rice or noodles.
Nutrition Facts : Calories 108 kcal, Carbohydrate 3 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 232 mg, Sodium 1134 mg, Sugar 1 g, ServingSize 1 serving
EASY SOY SAUCE EGGS (SHOYU TAMAGO)
Steps:
- Gather the ingredients.
- Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
- In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
- Continue to steep the eggs with soy sauce until they reach your desired color or saltiness-1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
- Serve and enjoy.
Nutrition Facts : Calories 82 kcal, Carbohydrate 1 g, Cholesterol 186 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 1166 mg, Sugar 0 g, Fat 5 g, ServingSize 4 eggs (4 servings), UnsaturatedFat 0 g
SOY SAUCE EGGS
These are inspired by the soy sauce eggs I always have at Momofuku Noodle Bar. They are perfect as a snack, part of breakfast, with a nice bowl of rice, in your zhuzhed up instant ramen, in your zhuzhed up instant naengmyeon... just anything.
Provided by Soma R.
Categories Asian
Time 3h
Yield 6 eggs
Number Of Ingredients 7
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.
SOY SAUCE EGGS (SHOYU TAMAGO)
More high-quality protein and flavour? Check. These flavourful soy sauce eggs with jammy yolks are beyond addictive!
Provided by Abril Macías
Categories Appetizers Sides Snack
Time 10m
Number Of Ingredients 8
Steps:
- In a pot of boiling water, cook the eggs for 7 minutes. Immediately take off the heat into cold water. Allow to cool and peel.
- Meanwhile, in a small bowl mix the sesame oil, soy sauce, honey, rice vinegar, water, chili flakes and crushed garlic clove.
- Marinate the peeled eggs in the soy sauce mix in the fridge for 1 hour up to 1 day. Flip the eggs around every once in a while to allow them to marinate equally from all sides. Cut in halves or fourths and enjoy alone or with noodles, soup, toast, salads, etc.
Nutrition Facts : Calories 186 kcal, Carbohydrate 9 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 327 mg, Sodium 1547 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
SOY EGGS (SHOYU TAMAGO)
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.
Provided by Epicure Amber
Categories Appetizers and Snacks
Time P1DT20m
Yield 10
Number Of Ingredients 11
Steps:
- Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
- Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
- 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 the sugar dissolves and the garlic breaks up.
- Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g
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