Soy Sauce Boiled Eggs with Wasabi. These hard boiled eggs are loaded with flavor – perfect for snacks, quick meals & added to your favorite salads!
Adding Flavor to Hard Boiled Eggs
You will find a few other hard boiled recipes that involve pickling or marinating here. Click for Red Beet Eggs recipe and Sweet & Sour Pickled Eggs recipe.
All for good reason….
Hard boiled eggs are a go-to snack in my home. Two reasons.
First, I have a large flock of free-range chickens. They provide us with a bounty of fresh & delicious eggs and I try to maximize the use of them.
Second – hard boiled eggs are a quick & nutrition food. Make them ahead of time and keep them in the fridge for a quick breakfast, lunch, snack or added to salads. Nutritious & protein packed – they fill you up!
The Art of Hard Boiling An Egg
There are many methods to hard boiling an egg. Choose wisely.
Here’s a method where you won’t end up with overcooked egg yolks with a gray or green ring around the yolk (yuck). Hard boiled egg yolks should be yellow/orange. Any other color (green, gray, blue) has meant that you’ve overcooked the egg, doing it a great disservice.
I deal with fresh, straight out of the coop eggs. My original method (click here for “How To Hard Boil Eggs”) still holds true. This method works with fresh eggs or older eggs/store bought.
Bring water to a light boil in an appropriate sized pot and gently lower eggs. Maintain simmer and gently boil/simmer for 12 minutes.
Transfer eggs to ice water.
When cool, gently tap & crack bottom & top off egg on a hard surface. Firmly roll egg in hand. Start from bottom of egg, peel egg, taking care to peel under the membrane.
Preparation, Ingredients & Substitutions
Have the eggs hard boiled, peeled & ready to go.
It’s easiest to combine all the other ingredients in a mason jar. Add ingredients, cap the jar and shake until combined. Add eggs & into the fridge they go.
These Soy Sauce Boiled Eggs are ready after sitting for at least 24 – 48 hours. A few days longer – even better! Remove jar occasionally and gently roll around / shake eggs to ensure all of egg sits in marinate.
Optional Add-In’s
Fresh Minced Garlic
Grated Ginger
Chili Peppers
Sriracha Sauce
To Serve Soy Sauce Boiled Eggs
Go ahead and eat it straight from the jar – that’s my usual method.
Slice in half and top with black pepper. Or top with condiments – sriracha sauce or your favorite hot sauce, mustard, more wasabi, toasted sesame seeds, chives or scallions.
Chop or slice up the eggs and add to your favorite salad.
Get crazy and make deviled eggs with them – click here for recipe!
Hope you enjoy!
Amanda ♥
Soy Sauce Boiled Eggs
Equipment
- 1 quart mason jar with lid & ring / cap
Ingredients
- 6 hard boiled eggs peeled
- 1/2 cup soy sauce reduced sodium
- 1/4 cup warm water
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon wasabi paste
Instructions
- Combine soy sauce, water, rice vinegar, sugar & wasabi paste in a 1-quart mason jar. Cap jar and shake until all ingredients are combined.
- Add hard boiled eggs. Cap jar & refrigerate.
- Remove jar occasionally and gently roll around / shake eggs to ensure all of egg sits in soy sauce marinate.
- These Soy Sauce Boiled Eggs are ready after sitting for at least 24 – 48 hours. A few days longer – even better!
- Eat plain from the jar or slice in half and top with black pepper. Or top with condiments – sriracha sauce or your favorite hot sauce, mustard, more wasabi, toasted sesame seeds, chives or scallions.
- Keep eggs stored in fridge in soy sauce mixture and eat within a week.
Notes
- Bring water to a light boil in an appropriate sized pot and gently lower eggs. Maintain simmer and gently boil/simmer for 12 minutes.
- Transfer eggs to ice water.
- When cool, gently tap & crack bottom & top off egg on a hard surface. Firmly roll egg in hand. Start from bottom of egg, peel egg, taking care to peel under the membrane.
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