Soy Pickled Eggs

Difficulty:
1/5

Yields: 8 eggs

You may be familiar with these soy-pickled eggs from the ramen shop. Super-simple Japanese pub food where the soy gives the egg a dark tinge.

 

Ingredients

8 large eggs, at room temperature

3/4 cup (185 mL) soy sauce

 

Directions

Place the eggs in a large saucepan, and add cold water to cover the eggs by at least 1 inch (2.5 cm). Slowly bring the water to boil over medium heat; when the water reaches a boil, cook for 1 minute. Remove the pan from the heat, cover, and let sit for 12 minutes. Have ready a bowl of ice water.

Transfer the eggs to the bowl with ice water. When the eggs are cool, gently crack the shells by rapping and rolling the eggs on a cutting board. Put the eggs back in the cold water for a few more minutes, then peel. Try to get to the inner membrane, running your thumb under the membrane to feel the shiny white egg.

Lay the peeled eggs on a dry tea towel. Pat dry, then place the eggs in a large resealable freezer bag. Pour in the soy sauce, distribute the eggs evenly in the bag, and press out as much air as you can. Roll up bag to create a tight cylinder.

Refrigerate overnight, turning halfway to evenly distribute the soy.

Serve as a starter with drinks or as a side dish for a barbecue or picnic. Best the first day