Active: 25 minutes; Total: 6 hour 30 minutes; Serves: 3
Water, warm | 6 tablespoons |
Sugar | 1 tablespoon |
Vinegar, sherry | 2 tablespoons |
Soy sauce, low sodium | ¾ cup |
Eggs | 6 large |
Pepper, freshly ground |
- In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the vinegar and soy sauce.
- Bring a large pot of water to a boil.
- Carefully place the eggs into the water, and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 ½ minutes to distribute the heat evenly.
- Meanwhile, fill a large bowl with cold water and ice; when the eggs are done, transfer them to the ice bath.
- Once the eggs are cool, peel them.
- Transfer the eggs to the soy sauce mixture, and marinate in the fridge for at least 2 hours, and up to 6 hours, ensure they are completely submerged.
- Remove the eggs from the soy solution (reserving for another round of eggs, if you wish).
- To serve, cut the eggs in half lengthwise and season with pepper.
Recipe from Food52.
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