Shoyu Eggs
1
- Total Time25 min
- Makes8
(Photo: Sian Richards)
An easy make-ahead snack or lunch addition, these flavourful shoyu eggs are a favourite in our kitchen.
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.
Get more ideas for how to prepare an egg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
