Eggs are our ingredient of the season, look for some egg-citing and totally egg-cellent posts in the months ahead.
I like to have a few hard-boiled eggs on hand. They’re a super easy snack, can be added to salad for an extra protein boost, or can be turned into egg salad for a quick lunch. But I admit that my hard-boiled egg snacks can only last so long before I get tired of them.
Today, I’m sharing a recipe for soy sauce eggs. They’re just hard boiled eggs that have been lightly simmered in a soy sauce mixture, adding a touch of flavor and color to the whites of the egg.
If you think you’re getting tired of hard boiled eggs, this is such an easy way to change things up and add a bit of flavor to your eggs.
Soy Sauce Eggs
This recipe comes from the cookbook 101 Easy Asian Recipes. I found the cookbook after binging on Ugly Delicious on Netflix. Here’s another version of the eggs where instead of simmering them in the sauce, you just let them marinate in the fridge.
Ingredients
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 Tbsp water
- 1 star anise
- 6 hard boiled eggs, peeled
How-to
- Place all ingredients except the eggs in a sauce pot and bring to a simmer over medium heat. Stir until the sugar has melted.
- Add the eggs. Gently roll the eggs around the pan while continuing to lightly simmer the sauce. Continue to swirl the eggs around the pan until they are tan and infused with the sauce (about 5 minutes).
- Remove eggs from the sauce.
- Store in the fridge until ready to eat, and consume within 2 days.
I stored my eggs in the simmering sauce, and even poured some of the sauce over the eggs for extra flavor before eating. Some recipes suggest that the eggs can get too salty if stored within the sauce, but I didn’t find that to be the case.
