EASY SOY SAUCE EGGS (SHOYU TAMAGO)
Steps:
- Gather the ingredients.
- Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
- In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
- Continue to steep the eggs with soy sauce until they reach your desired color or saltiness-1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
- Serve and enjoy.
Nutrition Facts : Calories 82 kcal, Carbohydrate 1 g, Cholesterol 186 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 1166 mg, Sugar 0 g, Fat 5 g, ServingSize 4 eggs (4 servings), UnsaturatedFat 0 g
SOY EGGS (SHOYU TAMAGO)
These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.
Provided by Epicure Amber
Categories Appetizers and Snacks
Time P1DT20m
Yield 10
Number Of Ingredients 11
Steps:
- Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
- Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
- Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
- Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g
JAPANESE SOHO COCKTAIL
This Japanese cocktail uses lychee liqueur, a delicious fruit popular to east and southeast Asia. The blue color makes it even more appealing to drink.
Provided by LN Lee
Categories World Cuisine Recipes Asian Japanese
Time 2m
Yield 1
Number Of Ingredients 5
Steps:
- Pour the vodka, lemonade, blue curacao, and lychee liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lemon slice to serve.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 22.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 11.8 mg, Sugar 19.7 g
CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
HOMEMADE SCOTCH EGGS
Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner.
Provided by UKLAINE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
- Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 16.5 g, Cholesterol 323.4 mg, Fat 53.9 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 1324.3 mg, Sugar 2.1 g
EGGS IN HEAVEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
- Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
- Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.
SOHO GLOBS
These were made at the Soho Charcuterie, a popular restaurant in New York in the 1980's. They are the perfect combination of a bittersweet chocolate flavor with a chewy consistency, studded with pecans and chocolate chips.
Provided by Sharon123
Categories Dessert
Time 28m
Yield 20 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F. Line two cookie sheets with parchment paper or grease them lightly with vegetable oil.
- Melt the 8 ounces of semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly.
- Sift the flour, baking powder, and salt together into a small bowl and set aside.
- Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium bowl until they are mixed together, about 10 seconds.
- Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape bowl.
- Add the melted chocolate and blend 1 minute more. Now scrape the bowl again.
- Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand. Drop the dough by generously rounded tbsl. about 2" apart onto the prepared cookie sheets.
- Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately move the cookies from the cookie sheets to a wire rack to cool. Enjoy!
SOHO EGGS
This is a Peter Russell Clark Recipe, named after his farm where he would cook this up for Sunday lunch.
Provided by Mandy
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lay the eggs in the bottom of a greased heat-proof dish.
- Saute onions in butter until soft and then add the skinned tomatoes, mushrooms, oregano and pepper, cook gently for approx 5 minutes.
- Sprinkle with a little salt and then pour the mixture over the eggs and lay the bcaon rashers on top.
- Pop the dish under the grill (broiler) until bacon is crisp and golden.
Nutrition Facts : Calories 135.8, Fat 8.4, SaturatedFat 3.5, Cholesterol 194.1, Sodium 94.3, Carbohydrate 7.9, Fiber 1.9, Sugar 5, Protein 7.7
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