Introduction: Very Umami Soy Infused Eggs
Finalist in the
This is a very simple recipe for soy-infused eggs. My husband was the first one in the house to try and make these and they came out really well! I'm normally not that fond of boiled eggs but these are extremely tasty! They end up having a more firm texture on the outside, and have a slightly sweet and gingery flavor. A plus for this is that it takes so few ingredients and very little prep work. Most of the time on this is either spent peeling the eggs or letting it simmer.
Technically you should use soft boiled eggs for this, but I dropped in a few hard boiled one, and they infused just as well as the soft boiled - and they are MUCH easier to peel!
One side note: A friend of ours yesterday suggested adding green tea to this. If anyone has made these with green tea, I'd love to hear how it turned out!
Step 1: Ingredients
Eggs (6-12 depending on the size of your pan)
1 1/2 cup Soy Sauce
1 1/2 cup Water
1 cup Dark Brown Sugar
medium sized chunk of ginger root*
A medium sized saucepan with a lid
If the eggs you are using are already boiled and peeled, skip to Step 3
*Go ahead and slice the ginger root. It does not need to be peeled.
Step 2: Egg Prep
- Take a big pot and fill about 3/4 full of water
- Put on high heat for about 10 minutes and let it come to not-quite a boil
- Carefully lower the eggs into the water
- For the softboiled version, boil for around 5-7 minutes
- For the hard boiled, boil for 10-15 minutes
Once cooked, carefully remove from water and peel. I usually peel mine under cold running water since it makes it a bit easier.
When peeling soft boiled eggs, be very gentle! You have to take your time or you will tear the white and the insides will leak out. (You can see some of the photos where things went a bit awry for me during the peeling phase). I just put those aside in another bowl just in case and cooked them as I did the rest. I had one that was damaged so badly it had to be discarded.
Step 3: Putting It All Together
- In the medium saucepan, add the soy sauce, water, ginger and brown sugar.
- Bring to a simmer and add the peeled eggs
- Cover with a lid and let simmer for one hour
- I usually check on this and turn the eggs every 15 minutes if the liquid doesn't cover them all the way
- After an hour, remove from heat and let sit for 30 minutes
I like to cut these in half and drizzle some of the sauce on them before eating. Since there will be a lot of sauce left over, you can use it for other things. We've found it is very tasty with burgers and chicken fingers (just to be safe, we re-boil the sauce before using).
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