Soy Sauce Eggs -- Bento Eggs
photo by Weewah
- Ready In:
- 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.
- 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.
- 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.
- Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
- If you have left the shells on, crack open the eggs and peel them.
- Slice into wedges and serve.
Questions & Replies
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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.
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. <br/>Thanks for this one - can't wait to make these for my daughter.<br/>Edit: Soaked them in brine longer & I can't quit eating these, addictive!