Shoyu eggs
0
- Total Time25 mins
- Makes8
*PLUS 4 hours cooling time
Photo, Sian Richards.
Ingredients
8 eggs
1 cup low-sodium soy sauce
1/4 cup rice vinegar
1/4 cup water
2 tbsp granulated sugar
4 1/2-in. slices fresh ginger
Instructions
BOIL a large pot of water.
LOWER eggs carefully into water. Cook, uncovered, 7 min for a medium-runny yolk or 9 min for a firmer yolk. Transfer to a large bowl of ice water. Let stand, 5 min.
COMBINE soy sauce with rice vinegar and water and sugar in a 1-L Mason jar. Cover and shake to combine. Stir in fresh ginger.
PEEL eggs, then transfer to soy mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.
Nutrition (per serving)
Calories 175, Protein 14g, Carbohydrates 4g, Fat 11g, Sodium 535mg.
Excellent source of Vitamin B12.