Creamy hard boiled eggs take a savory twist in this recipe for soy sauce eggs. Serve with flaky sea salt and sliced scallions for the perfect bite. Better yet, squeeze on a drizzle of Sriracha for an extra kick of heat.
Soy Sauce Eggs
Yield: 8 eggs
8 large eggs
1/2 cup warm water
2 tablespoons granulated sugar
2 tablespoons red wine vinegar
1 cup low sodium soy sauce
2 teaspoons freshly grated ginger
Maldon or flaky sea salt
1 scallion, thinly sliced on a bias
1) Start by boiling the eggs. Fill a large pot half way up with water and bring to a boil over high heat. Once the water is boiling, carefully add the eggs to the water and start a timer for 9 minutes immediately. Do not reduce the heat; the high heat and aggressive boil will actually help with peeling the eggs later on. While the eggs cook, add a few cups of ice and cold water to a large bowl. Once 9 minutes have passed, immediately transfer the eggs to the ice bath to shock them and to stop the cooking. Let the eggs cool in the ice water for a least 10 minutes.
2) While the eggs are cooling, make the marinade. In a large bowl, whisk together the warm water, sugar, red wine vinegar, soy sauce and grated ginger. Set aside.
3) Once the eggs are cool, peel the shell off of each egg and add the eggs to a mason jar or large bowl. Pour the marinade over the eggs, making sure all the eggs are fully submerged. Refrigerate the eggs for at least 4 hours and up to overnight to ensure that the eggs are fully marinated. When serving, slice the eggs down the center lengthwise and top with a sprinkle of flaky sea salt and sliced scallions.