When hard-boiled eggs get boring, there are few alternatives better that this Japanese take on them, as the shoyu flavors really pack a punch to your morning. In particular, the combination of salty, sweet, and acidic just does things to your taste buds.
I happen to prefer the eggs’ yolks a little soft yet, roughly medium-boiled, but if you prefer them hard-boiled, that works just as well. And again, this is a recipe that works great as a starting point, as there are easily a million variations—so find what works best for you.
- 6 Eggs hard-boiled to your preference
- 1 tablespoon sugar
- 1/3 cup hot water
- 3/4 cup tamari
- 2 tablespoons sherry vinegar
- In a small bowl, dissolve the sugar in the hot water before adding the tamari and vinegar.
- In a larger container, place the six eggs. Ideally, this is just large enough for the eggs to rest next to each other. Pour your marinade over the top of the eggs. Because you want the eggs completely submerged, you may need to place a small plate (or something else) over the top of the eggs to help hold them down.
- Marinate at least two hours. The first time you make them, try an egg after two hours to get a feel for how that marinade and time tastes to you. In future attempts, you can modify your marinade and time to get the flavor profile you desire most.
- Drain the marinade after desired setting time, then store the eggs in an airtight container until you're ready to serve.
- Small bowl
- Larger container (for the marinading eggs)
- Air-tight refrigerator container (for the finished eggs)