I came back home after a fun and long Labor Day weekend and remembered that I had these eggs marinating away! And it was oh-so-tasty! I think I just ate about 5 of these right now.
I always thought I could only have these yummy eggs in jangjorim (a Korean beef side dish). Whenever I see jangjorim at a restaurant, I’d rather go for the eggs than the beef. They’re just so good…so much more fun than regular hard-boiled eggs.
Soy Sauce Eggs
- 15 hard-boiled eggs
- 1 cup soy sauce
- 1/2 cup cooking sake
- 1/2 cup water
- 4 tbsp brown sugar
- Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
- Add soy sauce, sake, water, and sugar.
- Simmer for 20 minutes over medium heat. Mix around occasionally.
- Keep eggs in soy sauce when storing.
Get a large pot of eggs and get them boiling! Might as well make a large batch, if you’re gonna do it. I used 15 eggs. It’s not that much.
After boiling, peel all the eggs. I love hard-boiled eggs. They’re healthy and cute.
I can’t hard-boil eggs and not give any to Kuma. She loves eggs. She’ll get her lazy butt up and trot over to the kitchen whenever she hears the egg shells cracking…funny girl.
Put all the eggs back into the pot, and add the soy sauce, sake, water, and sugar.
To pepper or not to pepper…
Of course I peppered. I don’t think it made much of a difference in taste, but it sure does make it look more like a party.
After simmering for a few minutes, they start to get a happier glow. And it smells so good!
This is Day One of soy sauce marination. Good thing I had to leave for the Labor Day weekend, or else I never would have seen Day Five.
And Day Five…soy sauce has successfully permeated through the whites. Delicious!