Soy sauce eggs can be used for so many dishes - as a snack on their own, on bread, as part of your eggs benny, on a sandwich and in noodles. Here's an easy way to make them.
Category
Snack
Servings
10
Prep time
10 minutes
Cook time
10 minutes
Soy sauce eggs can be used for so many dishes - as a snack on their own, on bread, as part of your eggs benny, on a sandwich and in noodles. Here's an easy way to make them.
Ingredients
- 10 eggs
- 500ml (about 17 fl oz) water
- 80ml (about 2.7 fl oz) black vinegar
- 200ml (about 6.8 fl oz) soy sauce
- 20g (about 0.7 oz) sugar
Directions
Start by boiling the eggs for 6 minutes and 30 seconds. After boiling, immediately plunge them into ice-cold water for 5 minutes. This stops the cooking process and makes the eggs easier to peel.
- Carefully peel the eggs and place them in a clean jar.
- In a separate bowl, combine the water, soy sauce, black vinegar, and sugar. Stir the mixture until the sugar has completely dissolved.
- Pour the soy sauce mixture over the eggs in the jar, ensuring they are fully submerged.
- Refrigerate the jar overnight. This allows the eggs to absorb the flavours from the soy sauce mixture.
- The eggs will be ready to eat the next day and will last for up to 1 week in the fridge. Keep in mind that the longer the eggs stay in the soy sauce mixture, the more intense the flavour and colour will become.
