Soy sauce eggs
Prep time: 10 min
Cook time: 10 min
Servings: 10
Ingredients
- 10 eggs
- 500ml (about 17 fl oz) water
- 80ml (about 2.7 fl oz) black vinegar
- 200ml (about 6.8 fl oz) soy sauce
- 20g (about 0.7 oz) sugar
Directions
- Start by boiling the eggs for 6 minutes and 30 seconds. After boiling, immediately plunge them into ice-cold water for 5 minutes. This stops the cooking process and makes the eggs easier to peel.
- Carefully peel the eggs and place them in a clean jar.
- In a separate bowl, combine the water, soy sauce, black vinegar, and sugar. Stir the mixture until the sugar has completely dissolved.
- Pour the soy sauce mixture over the eggs in the jar, ensuring they are fully submerged.
- Refrigerate the jar overnight. This allows the eggs to absorb the flavours from the soy sauce mixture.
- The eggs will be ready to eat the next day and will last for up to 1 week in the fridge. Keep in mind that the longer the eggs stay in the soy sauce mixture, the more intense the flavour and colour will become.