Tamari is considered gluten-free, but some brands do contain wheat. How to Serve Soy Sauce Eggs. If you don't have a steamer basket: Bring a medium saucepan of water to a boil over medium-high heat. Sodium 1241mg||54%|. Refrigerate for up to 4 days. Amount per serving|. There are also tea eggs—tea leaves are added to the marinade and the eggshells are cracked but left unpeeled when marinating to create a beautiful, marbled surface when peeled. On their own, soy sauce eggs make for a quick snack for after school, after a workout, or when you're feeling peckish. 2 cloves garlic, smashed. Chinese snacks that are boiled cracked and peeled around. When the eggs are done cooking, use a spoon to immediately transfer them into the ice bath to fully cool. Marinate the eggs: Add the eggs into the marinade, cover, and refrigerate for at least 4 hours and up to 24 hours. 6 tablespoons mirin.
While this recipe is quick and easy, it takes 4 hours or up to a full day to marinate the eggs, so plan ahead. The% Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. Use scallions instead of or in addition to the fresh garlic and ginger. Otherwise, serve them chilled as a snack or on top of rice or noodle soup. Slice them and top avocado toast.
Chinese soy sauce eggs use a dash of dark soy sauce. Be sure to check labels. The simplest preparation is just to boil the seed and peel the thin husk. The Many Varieties of Soy Sauce Eggs. Nutrition Facts (per serving)|. Cook the eggs: While the marinade is simmering, fit a medium saucepan with a steamer basket and fill it with enough water to reach the bottom of a steamer basket. Set the peeled eggs on a paper towel and pat them dry. Don't guess the time! Chinese snacks that are boiled cracked and peeled and cut. The simplest versions are marinated or braised in plain soy sauce. 2, 000 calories a day is used for general nutrition advice. The longer you marinate them, the flavors of ginger and garlic become bolder, the egg whites get rubberier, and the texture of the yolk gets creamier and firmer.
The eggs can be eaten after marinating for 4 hours, but I prefer them at the 8-hour mark when they've absorbed a good amount of flavor and color. Omit the garlic and ginger altogether. Use brown sugar or a small piece of rock sugar instead of granulated sugar. I don't recall seeing the seeds for sale on the street.
You can also use a dash of mushroom-flavored dark soy sauce for an extra hit of umami. Peel the egg starting at the wide bottom end. My version of soy sauce eggs is pretty simple, with common pantry ingredients. Fill a medium bowl with a lot of ice and cold water, and set it next to the stove. Nestle the eggs in a bowl of noodle soup or as an instant upgrade for instant ramen noodles. Chill the eggs: While the eggs are cooking, make an ice bath. Chinese snacks that are boiled cracked and peeled and baked. I prefer mine boiled until the yolks are jammy and then marinated in the soy sauce off the heat. It's not a bad thing, just different. I also find that steamed eggs are easier to peel. Instead of mirin, use sake or Shaoxing wine with the addition of more sugar to taste. Cholesterol 186mg||62%|. Love Soy Sauce-y Things?
Peel the eggs: One egg at a time, use the back of a spoon to tap it all over to crack the shell. Some are sweetened or include alcohol, usually sake or rice wine. Use alcohol-free mirin instead of mirin, which contains up to 14% alcohol depending on the brand. Steamed eggs cook more consistently and a little faster. You can enjoy them plain! The eggs may get too salty after 24 hours. Potassium 176mg||4%|. There should be enough water that the eggs are fully submerged. Reduce the heat to medium-low to maintain a simmer, swirling the pot once or twice, for 3 to 5 minutes, until the sugar dissolves and the marinade reduces slightly. Just drizzle the eggs with some of the marinade while you enjoy them.
7 minutes will give you a slightly firmer but still jammy yolk. Marinate for 4 to 24 Hours, But No More. While eggs are often boiled to make soft- or hard-boiled eggs, I prefer to steam them. Ice, for chilling the eggs. If you have dietary concerns, want to use up pantry items, or want a variation, here are some ideas: - Use gluten-free soy sauce in lieu of the regular stuff. Use a slotted spoon, if necessary, to carefully add the eggs into the steamer basket in a single layer. There are many ways to make soy sauce eggs—some require braising the eggs in soy sauce after soft boiling them, but the eggs are cooked for longer than I like and they're chalkier and rubberier.
I grew up using Pearl River Bridge Superior Dark Soy Sauce. Just cover the pot and set the timer. Make them into deviled eggs—boil them for a minute or two longer so that the yolks get firmer. Cover the saucepan and bring it to a boil over medium-high heat. 6 large eggs, cold straight from the fridge. 1/4-inch piece unpeeled ginger, smashed. Don't discard the marinade—it's delicious drizzled over rice. Plus, I find them less fussy—the eggs won't bounce around in the boiling water and crack while they cook, and there's no need to stir them. It can be found in Chinese markets and online. Make the marinade: In a small saucepan, add the water, soy sauce, sugar, mirin, garlic, and ginger, and bring to a boil over medium-high heat. They are soft boiled until the yolks are thick, runny, and custard-like, then marinated in either soy sauce or a combination of soy sauce, sugar, mirin, and/or sake. Others are infused with aromatics, from garlic and ginger to 5-spice seasoning. Boiled jackfruit seeds are a plain and simple snack that is made at home.
I use easy-to-find soy sauce brands like San-J or Kikkoman.