Eggs are one of those foods that can be enjoyed at any meal. I often hard cook a dozen on a Sunday so they are ready for quick meals during the week. They are perfect in sandwiches, on salads or simply eaten out of hand with a pinch of salt! I am also a sucker for pickled eggs, which I understand is more of an acquired taste. Soy eggs on the other hand, are the perfect balance of salty, sweet and briny. The soy adds a robust dimension of umami flavour that is addictive. To get the best tasting soy eggs, be sure to use a naturally fermented soy sauce like Kikkoman.
1/2 cup tepid water
1 1/2 tbsp granulated sugar
2 tbsp seasoned rice vinegar
1 tbsp white wine vinegar
1/2 cup soy sauce
6 hard cooked eggs, peeled
Stir together the water and sugar until the sugar is dissolved. Mix in the rice vinegar, white wine vinegar and soy sauce.
Add the hard cooked, peeled eggs to the soy marinade and cover. You may have to transfer to a smaller container so the eggs are completely submerged.
Eggs will marinate for a minimum of 2 hours and can stay in the marinade for up to 3 days.