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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!
Sponsors, thank you so much!
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.
Mix up the brine.
Peel 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
1. 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.
4. 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 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
- First, find a jar that will fit all 6 eggs. Remove eggs from jar and make the brine right in the jar.
- 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.
- 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.
- To serve, cut the eggs in half lengthwise, so you can see the golden yolk and the browned edges from the soy brine.
- Makes 6 eggs.
Notes
Recipe source: Slightly adapted from "Milk Bar Life," by Christina Tosi, and made famous at Momofuku restaurant.
Pin the image below to your Pinterest board if you like this recipe and want to save it.
Giveaway! THIS GIVEAWAY IS NOW CLOSED!
We have a wonderful giveaway for brunch week, from our generous sponsors. Take a look at the 6 prizes…
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE #2 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses. The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
PRIZE#3 JOYJOLT
Joyjolt is giving one winner a Carre Crystal Glass Cake Holder made from 100% high quality crystal (limited edition of 500 in the exclusive series). DRINK WITH JOY. ENJOY THE JOURNEY. Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass, from the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That’s why we have created glassware equally as special and unique as your happiest moments.PRIZE#4 SWEETS & TREATS
Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book. Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!PRIZE#5 TORANI
Torani is giving one winner a year’s supply of Torani: 12 750ml glass bottles (flavors will be winner’s choice) plus pumps for each bottle. Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.PRIZE#6 COOKBOOK SET
Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot — 75 big-flavor dishes that require minimal workEnter the contest using the Rafflecopter widget below
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make
BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food
BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
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
The Best Avocado Toast from Simply Healthyish Recipes
BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker
BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories
BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy
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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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
Can you save and reuse the brine or do you toss it out after you pull out the eggs?
Elizabeth,
I re-used the brine twice more. It ended up with eggs that were not quite as deeply flavored as the first use of the brine, but still fine, to my taste! Waste not, want not works for me!
Now this I’m going to try – thanks!
I have never heard of this but can’t wait to try it out!
These are mouth watering! I love these so much!!!
I have to give these a try! Love this recipe!
I have never thought to make hard boiled eggs this way! Love the salty flavor!
Beth,
It really does work with the egg!
Deviled eggs can definitely get boring. I’ve never tried them like this before, I’ll have to give it a shot!
Shannon,
Yep, these are anything but boring!
I’ve never brined hard-boiled eggs before and now I’m so curious to try it!!
What an interesting find, I’ve never thought of trying this before, will have to give this ago!
These are absolutely phenomenal! This is quite possibly my new favorite egg dish, and it’s so simple—the hardest part is waiting!
Bee,
Agreed! I am ready for them when I get the thought to make them!
wow thats something new.. have to try it.thanks
wow! This is such a brilliant idea! So great for an appetizer or a quick dinner!
Yum! What a great idea, and nice idea to spruce up the traditional hard boiled egg recipe. I usually stick with a variety, some sweet, some savory!
Such basic recipes but amazing taste. Ah, one more idea for soy brined hard boiled eggs like Asia style: you can eat with white rice and a little pickle. It will be a tasty mixture in the summer dinner. Let’s try it.
Lawrence,
I like that idea with the white rice and pickle. I will try it!
I’ve never tried these before but they look so good! Can’t wait to make a batch!
I love everything about brunch. From the food selections to the brunchy drinks – brunch is my favorite meal!
This adds such a great flavor twist to a classic brunch dish. What a great idea!