Easy way to make soy-sauce eggs! Make them, put them in fridge, and eat as a snack or for breakfast with a bowl of rice!

Hi everybody. I’ve been using this recipe frequently and wanted to share. It is perfect for those who frequently wake up late in the morning and have no time for breakfast. They can be made on Sunday night and kept in the refrigerator throughout the week. The eggs are hard-boiled and braised in a rich soy sauce to pack it with a salty umami flavor! Couple this with a bowl of hot sticky rice and you will have a great start to the day!

If you are more of a visual learner – video walk-thru here

What do I need (Serving size for 4):

• Eggs – 12
• Vinegar – 2 tablespoons
• Salt – 1 tablespoon
• Water – 4 cups (for braising sauce)
• Soy Sauce – 1 cup
• Sugar – 10 tablespoon
• Mild Green peppers – 10 peppers (substitution: you can use bell peppers instead)
• Garlic – 4 cloves
  

How do I make it?

• Put eggs in a large pot and cover with water (water at ~1 inch above eggs)
• Mix vinegar and salt into the water and bring it up to a boil
• Start a timer and leave eggs in the boiling water for exactly 6 minutes
• Drain the water and cool down the eggs under a running faucet (or place in ice-bath)
• Peel the eggs (taste one if you are hungry!)
• For the braising sauce: Put (4 cups of) water, soy sauce, sugar into a large pot and bring up to a boil
• [Optional] Cut garlic cloves into thin strips
• [Optional] Take the ends off of the chili peppers and poke holes in them with a knife reference video
• [Optional] Put the garlic and peppers into a sieve and place into boiling braising sauce for 2 minutes (do not throw away the garlic and pepper afterwards)
• Let the braising sauce boil for 10 minutes
• Reduce heat to a medium and place your boiled eggs into the braising sauce for 10 minutes
• Then place the eggs, garlic and peppers (include some braising sauce) into a smaller container
• Store the container in the refrigerator for about ~8 hours (overnight)
• Enjoy in the morning (you will see that the eggs have then soaked in all of the umami from the braising mixture)

What else?

• This recipe will give you a hard-boiled eggs - play around with the timing if you would like a more soft-boiled egg

• Eggs should be kept in the refrigerator and can be eaten for about a week

• Try the eggs after you refrigerate over night - the eggs taste best as they cool down and soak in all the soy-sauce umami!

bon appetit