Soy Sauce Marinated Eggs

Shoyu Egg My Way

1. First thought that comes to mind: No this is not tea-steeped eggs, it’s better!
2. Great for: A topping on Instant Ramen
3. Inspiration: My mom
4. Tips & Tricks: The older the eggs, the easier to peel
5. Pairs well with: pickled veggies

 

Ingredients:

6 soft boiled eggs

2 cups Chicken Marinade from Lee Kum Kee

1 tablespoon black sesame seeds

 

Directions:

1. Fill a large bowl filled with 6 cups of ice-cold water.
2. In another pot, bring 10 cups of water to a boil.
3. Place the 6 eggs (straight from the fridge) gently into the boiling water, and then turn the heat to low. Set timer for 6 minutes. (You may have to adjust the heat so that you see tiny bubbles from the bottom of the pot.)
4. For the first minute, stir the eggs gently. This will help set the yolk in the center.
5. After 6 minutes of cooking, remove the eggs and place them in the ice water you set aside.
6. Let the eggs cool completely and peel.
7. Place peeled eggs in a bowl and poor the marinade over the eggs and let it sit for 4 hours up to 12 hours in the fridge.

25 Jan This entry was published on January 25, 2015 at 9:42 pm. It’s filed under Uncategorized and tagged 6 minute egg, boiled eggs, domesticated sundays, food blog, kikkoman, recipe; foodie, soft boiled egg, soy sauce marinated. Bookmark the permalink. Follow any comments here with the RSS feed for this post.