Soy Sauce Pickled Eggs Food

TERIYAKI EGGS

Teriyaki Eggs image

We have a flock of laying hens and usually an abundance of eggs. I'm always trying to find new ways to prepare them. Oh man are they good! It's a unique twist to the more traditional pickled egg recipes out there. These are great on salads, or just as is.

Provided by Jessie D.

Categories Side Dish Sauces and Condiments Recipes

Time 6h33m

Yield 6

Number Of Ingredients 6

Ingredients

6 eggs
½ cup soy sauce
½ cup water
6 tablespoons white sugar
1 tablespoon dried minced onion
½ teaspoon sesame oil

Steps:

Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.
Peel eggs and place in a quart-size Mason jar.
Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
Refrigerate eggs until flavors are absorbed, at least 6 hours.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 15 g, Cholesterol 186 mg, Fat 5.4 g, Fiber 0.2 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 1273.3 mg, Sugar 13.5 g

SOY-SAUCE-PICKLED EGGS

Soy-Sauce-Pickled Eggs image

Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the yolks for as little as 6 hours and as long as a couple of days, but they are perhaps best after 8 or 9 hours, when the yolks become creamy, with a slightly firm skin.

Provided by Sam Sifton

Categories snack

Time 8h

Yield 3 to 6 servings

Number Of Ingredients 4

Ingredients

1 cup Japanese soy sauce
1/4 cup mirin (sweetened Japanese rice wine)
1 strip kombu, roughly finger-length
6 fresh egg yolks

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.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 2347 milligrams, Sugar 0 grams

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