During lockdown I have made and consumed a LOT of Soy Sauce Eggs. I LOVE them. This recipe from @omnivorescookbook is my hands down favorite. If you only want to make 6 eggs – I suggest making the whole quantity of marinade and storing what you don’t need in the fridge. Because when all the eggs are gone the next day – you don’t have to make another batch!
The beautiful flavor comes from anise pods – the Mala Market has delicate, fragrant anise if you’re looking online – so try to include them if you can in the recipe. I prefer dried chiles to using jalapeño – the flavor is not as green.
Serve with EVERYTHING – on ramen, on a salad as a snack… Having those floating eggs in my fridge makes me super happy. Don’t delay – make some today ; )
Soy Sauce Egg
12 eggs
Ingredients
- 12 eggs
- 3/4 cup soy sauce
- 2 tablespoons brown sugar (or white sugar)
- 1 tablespoon rice vinegar
- 4 dried chilis (or 2 jalapeno peppers)
- 2 star anise pods
- 3 to 4 cups water
Instructions
Combine the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.
Boil water and put eggs in for 6min 25 secs (my sweet spot) to 7 mins. This is a taste preference so you need to play around with time and size of eggs. While the eggs are boiling, prepare an ice bath
When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes. Peel and place in jar with marinade (they stop bobbing on top after a bit so not to worry they will fully marinate) Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner drizzle some extra marinade onto the cut eggs.
