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    You are in: Home / Recipes / Soy Sauce Eggs -- Bento Eggs Recipe
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    Soy Sauce Eggs -- Bento Eggs

    Soy Sauce Eggs -- Bento Eggs. Photo by Weewah

    1/1 Photo of Soy Sauce Eggs -- Bento Eggs

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Akikobay's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil 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.
    2. 2
      Tap 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.
    3. 3
      Add 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.
    4. 4
      Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
    5. 5
      If you have left the shells on, crack open the eggs and peel them.
    6. 6
      Slice into wedges and serve.

    Ratings & Reviews:

    • on November 17, 2007

      55

      These eggs are great!!! I used light Kikkomen soya and powdered ginger. I didn't have fresh. I also used a wide shallow sauce pan to finish cooking the eggs in the broth and kept rolling them with a spoon. I could not get small eggs.I peeled and sliced them when they were cool and served over a fresh spinach salad with an oriental sweet spicy mustard dressing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2012

      55

      Delectable! I used full-salt Kikkoman & regular eggs (to soft boil eggs drop them into boiling water for 5 min & remove). I went for the crackle effect and they turned out very beautiful and tasty too, but I'm going to keep the remainders in the brine for another few days before I finish eating them, to soak up more of that yummy flavor. The eggs I used really were too big.
      Thanks for this one - can't wait to make these for my daughter.
      Edit: Soaked them in brine longer & I can't quit eating these, addictive!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2008

      45

      These are good but I expected more flavor from the soy sauce. I only cracked the shells all over rather then peel them completely (I was worried they might still be to soft) I'll have to try it the other way to see if that makes a difference.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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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
    45%
    Total Fat 3.6 g
    5%
    Saturated Fat 1.1 g
    5%
    Cholesterol 141.3 mg
    47%
    Sodium 1117.5 mg
    46%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.6 g
    2%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    five-spice powder

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