Shoyu Tamago

C G

By
@Celestina9000

Soy Sauce Eggs (Hardboiled). From Eatwithyoureyesclosed.com. *Please* note that cooking time for the eggs is six minutes not five. Six minutes cooking time will result in a soft yolk but not runny. Increase time up to 9 minutes for firmer egg yolks.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Yield: 4 hard boiled eggs
Cook:
5 Min
Method:
Bake

Ingredients

4
eggs

MARINADE:

1 c
shoyu
1 c
water
1/2 c
sake or mirin (or a combination of both)
2
scallions, chopped
2 clove
garlic, peeled and minced
1 Tbsp
fresh ginger, grated

Step-By-Step

1MARINADE: Combine the ingredients in a pan. Bring to a boil. Once mixture has come to a boil, remove pan from heat.
2Pour the marinade into a non-reactive storage container (glass preferably!)
3EGGS: Using a pushpin, straight pin or safety pin, make a small hole in the wider rounded end (not the pointy end) of each egg.
4Bring a large pot of water to a boil.
5Carefully place the eggs in the water. Immediately start stirring the water so that the eggs are moving constantly. Do this for 2 full minutes *without stopping*.
6Continue to boil the eggs an additional 4 minutes. It is not necessary to stir the eggs.
7After the eggs have have boiled 6 minutes remove them to a strainer. Set aside to cool.
8When the eggs have cooled, remove the peel. Place the whole hard boiled eggs in the marinade.
9Cover and refrigerate 12 hours.
10TO SERVE: remove eggs from the marinade. Slice each egg in half lengthwise. Plate and serve.
11Note: the marinade can be reused to marinate additional eggs. It will last about 1 month-but I would recommend using it sooner than that.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Eggs
Regional Style: Japanese
Dietary Needs: Vegetarian