Soy Eggs (Shoyu Tamago)

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Step: 1

Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.

Step: 2

Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.

Step: 3

Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.

Step: 4

Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Per Serving: 100 calories; protein 7.2g; carbohydrates 4.6g; fat 5.2g; cholesterol 186mg; sodium 646.5mg.

Tasty and easy , these appetizers work for any crowd or gathering . When throwing a Friendly gathering , large or few people , you can’t forget the delicious snacks . We’ve gathered of our best snacks menus that are sure to suprrise your guests. From dips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .

For your great party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .