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Soy Eggs
Boiled egg side/topping
|
Serves |
6 |
|
Prep time |
5 minutes |
|
Cook time |
24 hours |
A traditional way of adding colour and seasoning to eggs in China and Japan, soy eggs work well as a side, ramen topping or as part of breakfast on toast.
Ingredients
| 1.5l | water |
| 6 | eggs |
| 500ml | soy sauce |
| 2 tsps | sugar |
| 2 tbsps | white wine vinegar |
| 1 tsp | chilli flakes |
| 2 |
garlic cloves, crushed. |
| 1 bag | ice |
Method
1. Bring 1l of water to a boil in a large pan, add the eggs and cook for 6 minutes.
2. Add the rest of the water to a large bowl and a couple of handfuls of ice. Once the eggs have cooked, add them immediately to the cold water and leave until completely cooled.
3. Once the eggs have cooled, carefully crack, peel and discard of the shell.
4. Now, place the eggs in a cover-able container, add soy, vinegar, sugar chilli and garlic and add the lid. Place in fridge for at least 6 hours. Keep for up to 2 days.
Chef’s tips
These eggs are extremely salty once left for over 24 hours so just bare this in mind when incorporating into other dishes.