Updated: Apr 26
I have been wanting to do this but I just kept pushing it back until today. Finally, I decided to post this recipe of mine. Again, I am not saying that my version is the best out there nor is my version perfect in any way. This is how I love my soy eggs.
The trick is to taste the soy sauce that you are using. I am using a 1:3 soy to water ratio; the brand of my soy sauce is Kikoman (if that helps). If it is too salty, use more water. If it is not salt enuff, add more soy. It is best to kickstart with a 1:1 ratio of 30g each and adjust it from there.
Another trick is not to oversoak the eggs. 12 to 16 hrs is an ideal period of time. You can reuse the soy sauce mixture for any future soy eggs or even use it for another brand new recipe (which I'm gonna show you soon). You can freeze it for up to 3 months.
(Make 6 eggs)
Soy Sauce, 90g
Rice Vinegar, 2 TBSP
Demerara Sugar, 1 TBSP
Ginger Powder, 1 TSP
Garlic Powder, 1 TSP
Shichimi Togarashi / Szechaun Mala Rempah Preferably Hexa, 1 TSP
Volcano Chili Powder Preferably Hexa, Pinch Adjust To Preference
In a sauce pot, bring 1 inch of water to a slow gentle boil.
Carefully, using a pair of tongs, place the eggs into the water.
Cover and let the eggs cook for exactly 6 mins.
Remove from heat and immediately place the eggs under running water.
Add ice if needed, to stop the eggs from cooking further.
Carefully peel the shells from the eggs.
Transfer the eggs into a sterilized jar and set them aside.
In a large bowl, mix together, water, soy, vinegar, sugar and all the spices, until everything is well combined.
*Taste your soy, if it is too salty or not salty enuff, adjust the ratio between soy and water. I am using a 1:3 soy to water ratio.*
Transfer the water-soy mixture into the jar.
If the mixture is not enuff to fully submerge the eggs, add more water.
Cut out a piece of parchment paper into a circle and place it on top of the egg mixture to act as a cartouche.
Cover the jar and chill in the fridge at least overnight or for 12 to 16 hrs.
Remove the eggs from the soy mixture and store them in an airtight container.
The eggs can be kept chilled in the fridge for 3 days.
You can freeze for up to 3 months and reuse the soy mixture for future soy eggs or recipe adventures.
The eggs can be stored chilled in the fridge for up to 3 days in an airtight container...