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 SAUCE EGGS
These are inspired by the soy sauce eggs I always have at Momofuku Noodle Bar. They are perfect as a snack, part of breakfast, with a nice bowl of rice, in your zhuzhed up instant ramen, in your zhuzhed up instant naengmyeon... just anything.
Provided by Soma R.
Categories Asian
Time 3h
Yield 6 eggs
Number Of Ingredients 7
Steps:
- 1) Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time.
- 2) In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly.
- 3) Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture.
- 4) Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring.
- 5) Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce.
- 6) When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner) and some chopped scallions.
SOY SAUCE EGGS -- BENTO EGGS
These eggs are really different from your standard hard boiled eggs and my kids love to have the in their bentos. The trick is to only medium boil the eggs initially and then crack or peel them and finish them off in the soy sauce broth. I use the smallest eggs I can find to do these, so that my kids can have two eggs and I don't have to feel guilty. The eggs aren't supposed to be overwhelmingly seasoned, but if that's what you're looking for, leave them in the broth for a longer period after boiling. I routinely double the recipe by increasing the number of eggs, but leave the amount of the broth ingredients the same.
Provided by Akikobay
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the eggs until they are just coagulated, and place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.
- Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.
- Add the eggs to a pot that is small enough that when filled with 1 cup soy sauce, 1 cup water, 1 slice of ginger, and half teaspoon of five-spice powder, the liquid completely covers the eggs.
- Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
- If you have left the shells on, crack open the eggs and peel them.
- Slice into wedges and serve.
Nutrition Facts : Calories 71.5, Fat 3.6, SaturatedFat 1.2, Cholesterol 141.4, Sodium 1117.6, Carbohydrate 3, Fiber 0.3, Sugar 0.7, Protein 6.4
SOY SAUCE EGGS
Make and share this Soy Sauce Eggs recipe from Food.com.
Provided by DrGaellon
Categories Lunch/Snacks
Time 1h40m
Yield 6 eggs, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place eggs in a small saucepan of boiling water and cook for about 6 minutes. Remove eggs from the saucepan with a slotted spoon and refresh under cold running water. Peel eggs and set aside.
- Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute. Reduce heat, add eggs and simmer, covered with a parchment paper cover for 1 hour, turning occasionally. Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.
- Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish. Discard remaining stock.
- To serve, cut each egg in half lengthways and arrange on a platter. Spoon over reserved braising stock.
Nutrition Facts : Calories 178.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 3148.5, Carbohydrate 21.9, Fiber 0.5, Sugar 19, Protein 12.1
TAMAGOYAKI (BENTO) RECIPE BY TASTY
Here's what you need: egg, soy sauce, edamame
Provided by Spencer Kombol
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Beat the eggs in a small bowl. Add edamame and soy sauce.
- Pour the egg mixture into a nonstick pan over low heat, and swirl the egg around the pan into a perfect circle. When the egg is cooking through, fold both side and roll.
- Wrap with plastic and arrange the shape. Cool in the fridge.
- Cut into half. Place into the bento box.
- Enjoy!
NONA'S SOY SAUCE EGGS - RAMEN EGGS
A very simple recipe using my favorite food, soy sauce, for marinating boiled eggs. You can eat these eggs simply sliced or whole. I admit, I love these eggs served simply or in ramen and have them often in my refrigerator for a quick snack. If you like you can add many other ingredients to the marinade such as garlic, gochujang, miso, tobandjan, tenmenjan, tabasco or other hot sauces. These eggs are often served in ramen in Japan. For an authentic Japanese ramen style eggs, boil for 6-7 minutes only for softer yolk.
Provided by Rinshinomori
Categories Very Low Carbs
Time 9m
Yield 6 eggs
Number Of Ingredients 5
Steps:
- Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
- As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
- Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
- Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
- Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.
Nutrition Facts : Calories 83.1, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 405.2, Carbohydrate 1.4, Fiber 0.1, Sugar 1.2, Protein 6.9
SOY SAUCE EGGS
Make and share this Soy Sauce Eggs recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Marinate the egg in a small dish of soy sauce, turning occasionally, until the surface is light brown all over.
Nutrition Facts : Calories 77.5, Fat 5.3, SaturatedFat 1.6, Cholesterol 186.5, Sodium 62, Carbohydrate 0.6, Sugar 0.6, Protein 6.3
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
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