Soy sauce eggs


Tags: side

source: Hamish and Anatomy of Ramen


  • 4 eggs
  • 1 cup water
  • 1 cup soy sauce
  • ½ cup sake (cheap sake works fine)
  • 2 cloves garlic, peeled and crushed
  • 2 scallions (about 2 ounces), trimmed and coarsely chopped (== chives slash spring onions)
  • 1 ounce ginger, skin on, crushed


Add all of the ingredients (minus the eggs) into a saucepan and bring to a boil over high heat.

Remove from the heat and let the marinade come to room temperature.

Hard boiling Eggs

Fill another saucepan with water and bring to a boil over high heat. Lower the heat a little once it starts boiling.

Use a pushpin to gently open a small hole on the bottom of each egg (the rounded side is the bottom, not the pointy side). This helps loosen the egg white from the shell during cooking, making it easier to peel.

Gently place the eggs in the boiling water.

Set a timer for 6 minutes.

During the first 2 minutes: grab a chopstick or a spoon and spin the eggs around in the saucepan for the entirety of 2 minutes.

During minutes 3 to 6, stare lovingly at your boiling eggs.

Once your timer beeps, pour out the boiling water and run cool water to cool the eggs. Peel.

Pour your marinade into a bowl along with your peeled eggs. Marinate them in your fridge for up to 12 hours. The longer they marinate, the more pronounced the soy sauce flavors.



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