Soy Sauce Eggs
By Whisper of Yum
- Total Time:1 hour
- Servings:6 eggs
- 6 large eggs
- ¾ cup soy sauce
- 3 garlic cloves, grated
- 1½ tablespoons rice vinegar
- 1½ tablespoons sugar
- 2 cups water
- Prepare a bowl with cold water and enough ice cubes to create an icy bath. Set aside.
- In a medium saucepan, bring enough water to cover eggs to a rolling boil. Carefully drop eggs into water and boil for 7 minutes for runny yolk or 7½ minutes for a more set yolk. Carefully swirl water for the first 1½ minutes (this will help center the yolk).
- After desired cooking time, remove eggs from pan and place in an ice bath. Leave submerged for 2 minutes or until cool enough to handle.
- Under slow running water, deshell eggs and place on a paper towel to remove excess water.
- Add soy sauce, garlic, rice vinegar, sugar, and water to a small saucepan and bring to a boil. Lower heat to a simmer and cook for 3 minutes. Remove from heat and allow to cool to room temperature.
- Pour soy sauce mixture into a medium or large bowl. Add eggs and cover. Steep eggs in soy sauce until they are deep brown in color–best if left for 12-24 hours before eating.
- Soy sauce eggs will keep for 4-5 days and can be left in soy sauce mixture. The yolks and outer eggs will deepen in color as eggs continue to steep beyond 24 hours.