Recipe Homepage > Appetizer > Soy Sauce Soft-boiled Egg
Soy Sauce Soft-boiled Egg
Less than 30 min
Ingredients
Japanese Eggs4
Garlic, minced1 tsp
Ginger, grated½ tsp
Coriander or Shiso Leaf, chopped (optional)To Taste
Soy Sauce Mixture
Soy sauce80 ml
Mirin80 ml
Sake (Japanese Rice Wine)50 ml
Water100 ml
Steps
1.
Let eggs sit in room temperature after taking out from refrigerator. Rinse with water.
2.
Prepare a large bowl of ice water.
3.
Pour the proper amount of water into Express Egg Cooker using measuring cup and cook 2 eggs. Repeat this step for the remaining eggs. Soak in ice water to cool down.
4.
Mix the sauce, add the ginger and garlic into the pot. Bring to a boil over medium-low heat.
5.
Remove the sauce from the heat and let cool until room temperature.
6.
Peel the eggs, put them in a glass container, pour in the marinade, cover them and put them in the refrigerator overnight.
Tips:
To make half cooked soft-boiled eggs, it is more secure to choose Japanese eggs. If you like hard-boiled eggs, you may use ordinary eggs and add steaming time by 1-2 minutes. Soy Sauce Eggs can be stored in fridge for at least 1-2 weeks. After one week, you will have to pour away the soy sauce, making the eggs more durable.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
