1/1 Photo of Soy Sauce Eggs -- Bento Eggs
These eggs are really different from your standard hard boiled eggs and my kids love to have the in their bentos. The trick is to only medium boil the eggs initially and then crack or peel them and finish them off in the soy sauce broth. I use the smallest eggs I can find to do these, so that my kids can have two eggs and I don't have to feel guilty. The eggs aren't supposed to be overwhelmingly seasoned, but if that's what you're looking for, leave them in the broth for a longer period after boiling. I routinely double the recipe by increasing the number of eggs, but leave the amount of the broth ingredients the same.
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- 1Boil the eggs until they are just coagulated, and place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.
- 2Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.
- 3Add the eggs to a pot that is small enough that when filled with 1 cup soy sauce, 1 cup water, 1 slice of ginger, and half teaspoon of five-spice powder, the liquid completely covers the eggs.
- 4Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
- 5If you have left the shells on, crack open the eggs and peel them.
- 6Slice into wedges and serve.
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Nutritional Facts for Soy Sauce Eggs -- Bento Eggs
Serving Size: 1 (109 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 71.5
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 1.1 g
- Cholesterol 141.3 mg
- Sodium 1117.5 mg
- Total Carbohydrate 3.0 g
- Dietary Fiber 0.2 g
- Sugars 0.6 g
- Protein 6.4 g
The following items or measurements are not included: