Shoyu eggs

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TOTAL TIME

25 min

Makes

8

* PLUS 4 hours cooling time
Shoyu eggs

Photo, Sian Richards.


Ingredients

  • 8 eggs
  • 1 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • 4 1/2-in. slices fresh ginger

Instructions

  • BOIL a large pot of water.
  • LOWER eggs carefully into water. Cook, uncovered, 7 min for a medium-runny yolk or 9 min for a firmer yolk. Transfer to a large bowl of ice water. Let stand, 5 min.
  • COMBINE soy sauce with rice vinegar and water and sugar in a 1-L Mason jar. Cover and shake to combine. Stir in fresh ginger.
  • PEEL eggs, then transfer to soy mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.

How to peel a soft-boiled egg

Nutrition (per serving)

  • Calories
  • 175,
  • Protein
  • 14 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 11 g,
  • Sodium
  • 535 mg.
  • Excellent source of
  • Vitamin B12