fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

How To Make Soy Sauce Eggs

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

What’s better than a boiled egg and soldiers? An egg that’s marinated in soy sauce, mirin and sake! These are best left overnight to really soak up the marinade. Add them to noodles, stir-fries and soups, or eat them on their own!

WATCH THIS RECIPE

HOW TO MAKE SOY SAUCE EGGS

PREP TIME

5 minutes

COOK TIME

15 minutes + overnight marinating

SERVES

Makes 6

Ingredients

6 eggs, refrigerated

 

Soy sauce marinade:

1 cup soy sauce

½ cup sake

¼ cup mirin

2 slices fresh ginger, crushed

Steps

Use a needle or a small sharp knife to make a small prick in the rounded bottom side of each egg.

Bring a small saucepan of water to a gentle simmer over high heat. Then turn the heat to medium-high and add carefully add the eggs. Use a chopstick or wooden spoon to swirl the water and eggs in a circular motion. Cook for 7 minutes.

Then drain the eggs and place them into iced water. When the eggs are cool. Peel them and place them into a bowl.

For the soy sauce marinade, combine the ingredients with 1 cup of water. Pour the mixture over the eggs and set aside in the fridge to marinate overnight. Remove from the soy sauce mixture and slice in half. Use on ramen noodles, or just sprinkle with chilli flakes and eat them as they are!

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen