Soy Sauce Eggs

People seem to fall into two very distinct camps when it comes to boiled eggs - you either love them or you hate them.

As for me - I never met an egg I didn't love. I'm somewhat obsessed with them. My husband and I can go to a restaurant and he knows immediately that if there is something on the menu that boasts an egg of any sort on it or in it, that is definitely what I will be ordering. I love them.

One of my very favorite things is when I go to an Asian restaurant and order some kind of ramen or noodle soup dish and they serve it with a perfectly soft cooked and soy sauce marinated egg floating in the bowl. This is seriously top notch comfort food.

Let me just tell you - if you like eggs, and you like soy sauce, but you haven't yet tried combining the two flavors - you are seriously missing out. 

This is my version of a soy sauce marinated egg. If you haven't had them before - it's a bit like a pickled egg, but with added flavors from seasoned vinegar and soy sauce. As with everything I do, I took other recipes and methods that involve more ingredients and more preparation and I've distilled it down to what I think is the quickest and simplest way to get the same kind of flavor in as few steps as possible.  

This is the quick and easy road to satisfaction.

Soy Sauce Marinated Eggs

You'll need a clean quart sized jar for this, or similar sized container. 

Ingredients:

• 1 dozen boiled eggs - cooled and peeled. Go here for my fool proof method of cooking eggs so they peel perfectly every time. I love to do these with soft cooked eggs, but this is a PERFECT use for all those extra dyed Easter eggs that you don't know what to do with!
• 3/4 cup soy sauce
• 1/4 cup water
• 1/4 cup seasoned rice vinegar (you should be able to get this in the Asian section at any big grocery store).

Directions:

If you haven't already cooked your eggs, do that first. If you follow my method, you can have soft cooked eggs peeled and ready in no time. They don't have to be perfectly cool to do this, just cool enough to peel. 

Carefully place all your eggs in a quart sized jar, or similar container. One quart sized jar will hold 1 dozen large eggs. Or keep one out if you think you can't get them all in without squishing too much. 

Add the vinegar to the jar. Then combine the soy sauce and water together and pour that mixture into the jar until it's filled to the top. Depending on the size of your eggs you might not use quite all of this. If you do use it all and you still have room at the top of your jar, add a bit more water. Or if you want a little extra flavor, you could top if off with more vinegar instead. 

Close the jar tightly, give it a few gentle turns to get the soy sauce and vinegar mixed together and distributed around all the eggs.

Refrigerate and marinade for as long as you can stand it. A couple hours is enough to start, but these will keep for weeks too and the longer they sit the more flavorful they get. 

These are amazing for snacking on straight out of the jar. I've had one for breakfast every day this week.

Or you can take this to the next level and use these marinated eggs for a whole new twist on the classic deviled eggs.  

This is after marinating for only a little over an hour. 

This is after a full 24 hours.