Soy Sauce Boiled Eggs
Soy Sauce Boiled Eggs with Wasabi. These hard boiled eggs are loaded with flavor - perfect for snacks, quick meals & added to your favorite salads!
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
To Hard Boil Eggs:
- 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.
Tried this recipe?Let us know how it was!