These have become a staple in the fridge and are useful to have around to add some savoury protein to a lunch of leftovers.
Makes 8
Ingredients
1 cup light soy sauce
2 tablespoons dark soy sauce
1 cup water
1/2 cup brown sugar
10 ginger slices
8 boiled eggs with runny yolks, peeled
Bring all the ingredients except the eggs to a boil, then let the marinade cool.
Place the eggs in the cooled marinade for at least 3 to 5 hours. We keep the eggs in the liquid refrigerated for up to 5 days, although the consistency does change (firmer, but deeper flavours).
I have reused the marinade without any problems, but I’m known for my blatant disregard of food safety and expiry dates. Use your discretion.
I like to spoon some of the marinade over cold shirataki noodles, which I eat with the egg and other toppings such as precooked baby crayfish or prawns, and generous amounts of spring onions and togarashi.
Note: Instead of boiling my eggs, I prefer to steam them for exactly 6 minutes, then plunge them into ice water. Much easier to peel and quicker than boiling a big pot of water.