• Soy-Brined Hard-Boiled Eggs

    by Dorothy Reinhold on April 21, 2019


    Print This Post Print This Post Soy-Brined Hard-Boiled Eggs take the ho-hum out of classic HBs and will be your new go-to for brunch. Brine them in a seasoned soy sauce mixture, which adds salt, a sweet note, a tang from vinegar and a touch of intrigue from aromatics.

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine.

    Hard-boiled eggs can seem ho-hum, until you brine them in a seasoned soy sauce mixture, which adds salt, a sweet note, tang from vinegar and a touch of intrigue from aromatics. Soy-Brined Hard-Boiled Eggs will be your new go-to, and should impress your brunchers!

    Welcome to #BrunchWeek 2019, everyone, hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and 35 bloggers from around the country are showcasing more than 140 of their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week, including beverages and cocktails, appetizers, casseroles, pastries, coffee cakes, breakfast pizza, plenty of desserts, and more. Our BrunchWeek sponsors are helping us give away some great prizes, so we’d love if you would take a moment to read about it (below the recipe ↓) and what you can win!

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    How do you make Soy-Brined Hard-Boiled Eggs?

    It’s so, so easy to make soy sauce eggs. They’re also known as shoyu tamago.

    Hard cook 6 or so large eggs. You can use my fool-proof stovetop recipe here, which should give you a nice egg without that green ring around the yolk.

    Hard-Boiled Eggs getting ready for the soy brine on ShockinglyDelicious.comMix up the brine.

    Hard-Boiled Eggs in the soy brine on ShockinglyDelicious.comPeel the eggs and add them to the brine.

    Allow those eggs to bathe in that brine for 6 hours, or up to a day (my preference). (In truth, I have left them there for days and days, but I must say I think it makes the whites a bit tougher. While this doesn’t bother me, it may not be a desired texture for everyone, so fair warning.)

    How to use soy-brined eggs

    Soy-Brined Hard-Boiled Egg recipe on ShockinglyDelicious.com1. Simply eat out of hand as a protein snack. Again, it is only fair to warn you…you will reach for one, and then invariably you’ll have another, so make more of these than you think you’ll need.

    2. Slice and put on your avocado toast (yes, try it!), or use as the protein component in a salad that doesn’t seem like it’s filling enough, or on your ramen noodle bowl.

    3. Devil them, or use in your egg salad.

    Soy-Brined Hard-Boiled Eggs on an individual brunch board on ShockinglyDelicious.com4. Make what I call your own individual brunch board or lunch board, as I show above. Egg, sliced cheese, cut or sectioned fruit…anything goes!

    Soy-Brined Hard-Boiled Eggs

    Prep Time: 5 minutes

    Total Time: 6 hours

    Yield: 6 eggs

    Soy-Brined Hard-Boiled Eggs

    Soy-Brined Hard-Boiled Eggs take the ho-hum out of classic HBs and will be your new go-to for brunch. Brine them in a seasoned soy sauce mixture, which adds salt, a sweet note, a tang from vinegar and a touch of intrigue from aromatics.

    Ingredients

    • 6 tablespoons water
    • 1 tablespoon sugar
    • 2 tablespoons rice vinegar
    • 2/3 cup low-sodium soy sauce
    • 1/4 teaspoon ground ginger (or use a "coin" slice of fresh ginger if you have fresh)
    • 1 scallion, both white and green part chopped (optional)
    • 1 small clove garlic, halved (optional)
    • 6 hard-boiled eggs (see this fool-proof method)

    Directions

    1. First, find a jar that will fit all 6 eggs. Remove eggs from jar and make the brine right in the jar.
    2. Add water, sugar, vinegar, soy sauce and ginger to the jar, and stir until the sugar is dissolved. Add scallions and garlic if you are using. Submerge peeled, hard-boiled eggs in the liquid, which should completely cover the eggs. I found that a more narrow jar worked best; a wide jar allowed the eggs to float loose and the eggs on top remained out of the liquid, so a narrower jar solved that.
    3. Put the lid on the jar and refrigerate for at least 6 hours; I prefer to refrigerate for a day, but suit yourself. Remove the eggs from the solution, which can be saved in the refrigerator and reused for another batch of eggs if you like. refrigerate the brined eggs in a tightly sealed container; they will last a couple of weeks, if you don't eat them immediately. I found them impossible to resist for snacks and meal components.
    4. To serve, cut the eggs in half lengthwise, so you can see the golden yolk and the browned edges from the soy brine.
    5. Makes 6 eggs.

    Notes

    Recipe source: Slightly adapted from "Milk Bar Life," by Christina Tosi, and made famous at Momofuku restaurant.

    http://www.shockinglydelicious.com/soy-brined-hard-boiled-eggs/

    Pin the image below to your Pinterest board if you like this recipe and want to save it. 

    Soy-Brined Hard-Boiled Eggs recipe on ShockinglyDelicious.com

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    Take a look at what the #BrunchWeek Bloggers are creating today!

    BrunchWeek Beverages:
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    Easy Smoothie Shooters from The Nifty Foodie
    Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
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    Keto Chicken Salad from Platter Talk
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    BrunchWeek Egg Dishes:
    Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
    Baked Hash Brown Egg Cups from Creative Southern Home
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    Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
    Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
    Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
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    BrunchWeek Desserts:
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    Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. Some of these companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.




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