Tuesday, May 3, 2016

Soy Sake Eggs

Hard boiled eggs, soaked in soy sauce and sake? These eggs give off a slight kick for sure, and go great in an Oriental salad or as is with some fresh cracked pepper.


3/4 c. soy sauce, low sodium
1/4 c. sake
1 Tbs. sugar
4 eggs (hard boiled)

In a medium size mason jar, add the soy sauce, sake and sugar. Place the lid on and shake to combine the ingredients. Peel the eggs and rinse under cold water to make sure all of the egg shell pieces are gone. Add the hard boiled eggs into the jar and place the lid back on top. Refrigerate for at least an hour. You can store these already-made for up to 5 days.

* If you would rather boil the eggs than using my method of baking them in the oven for 30 minutes, that would work also. I add the eggs to a pot of cold water, and set on high heat. I let them boil for 10 minutes, and then remove from the heat and let cool for five. By then, you should be able to rinse in cold water and easily remove the shell.

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