Soy sauce eggs are not necessarily the best use of leftover hard-boiled Easter eggs (especially if your eggs are very hard-boiled). But since spring is the season of eggs – truly, they are at their most delicious right now – it’s a good time to share one of my favorite ways to make a simple and delicious meal.
A marinated soy sauce egg is akin to a lightly pickled egg. The brine is heavy on soy sauce, along with a splash of vinegar and a pinch of sugar. The flavors saturate the outer edge of the egg and imbue it with a deep savoriness throughout.
There are many variations of soy sauce eggs across Chinese, Korean, and Japanese cuisines. These variations include marinades with finely grated ginger and garlic, sake or mirin, aromatic spices, chilies, chili or sesame oil, and anchovy paste. As you make the eggs, feel free to incorporate these additions. Some of these traditional recipes call for cooking the eggs in the marinade liquid, yielding stronger flavor and changing the egg's texture. Here, we're going with the absolute simplest and shortest marinade since it captures the lovely soy sauce flavor without significantly transforming the texture of the egg itself.
These soy sauce eggs are quite good just as they are, maybe with an extra splash of the marinade on top, or serve them atop a pile of scallion and ginger noodles or in a bowl of ramen.
Soy Sauce Eggs
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