soy pickled eggs are the best

Ingredients

• 6 Large Eggs (room temperature, preferably fresh)
• 3/4 cup Soy Sauce (regular or low‑sodium, Japanese style preferred)
• 1/3 cup Mirin (sweet Japanese rice wine)
• 1 tablespoon Granulated Sugar (white granulated)

Instructions

1. Prepare Simmering Water

   Fill a saucepan with enough water to fully cover the eggs, bring to a gentle simmer over medium heat.

   Time: PT5M

   Temperature: 95°C

2. Cook the Eggs

   Carefully lower the eggs into the simmering water and cook for exactly 7 minutes.

   Time: PT7M

   Temperature: 95°C

3. Ice‑Water Shock

   Transfer the eggs immediately to a bowl of ice water and let sit for 10 minutes to stop cooking and make peeling easier.

   Time: PT10M

   Temperature: 0°C

4. Peel the Eggs

   Gently tap each egg and peel under running water, ensuring no shell fragments remain.

   Time: PT3M

5. Make the Marinade

   In a measuring cup combine 3/4 cup soy sauce, 1/3 cup mirin, and 1 tablespoon sugar; stir until the sugar dissolves.

   Time: PT2M

6. Marinate the Eggs

   Place the peeled eggs in the large bowl, pour the soy‑mirin mixture over them, place a small plate on top to keep the eggs submerged, cover, and refrigerate for 6–8 hours.

   Time: PT0M

7. Serve

   Remove the plate, give the eggs a quick rinse if desired, slice or eat whole straight from the bowl.

   Time: PT0M

Nutrition Facts

Calories

124

Protein

6 g

Carbohydrates

8 g

Fat

5 g

Fiber

0 g