Eggs are one of those foods that can be enjoyed at any meal. I often hard cook a dozen on a Sunday so they are ready for quick meals during the week. They are perfect in sandwiches, on salads or simply eaten out of hand with a pinch of salt! I am also a sucker for pickled eggs, which I understand is more of an acquired taste. Soy eggs on the other hand, are the perfect balance of salty, sweet and briny. The soy adds a robust dimension of umami flavour that is addictive. To get the best tasting soy eggs, be sure to use a naturally fermented soy sauce like Kikkoman.
1/2 cup tepid water
1 1/2 tbsp granulated sugar
2 tbsp seasoned rice vinegar
1 tbsp white wine vinegar
1/2 cup soy sauce
6 hard cooked eggs, peeled
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Stir together the water and sugar until the sugar is dissolved. Mix in the rice vinegar, white wine vinegar and soy sauce.
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Add the hard cooked, peeled eggs to the soy marinade and cover. You may have to transfer to a smaller container so the eggs are completely submerged.
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Eggs will marinate for a minimum of 2 hours and can stay in the marinade for up to 3 days.