Description
- 4 large pasture-raised eggs
- 2 cups water (enough to cover eggs in a pot)
- 6 tablespoons tamari or low-sodium soy sauce
- 3 tablespoons mirin
- 2 tablespoons dark soy sauce (We used this one)
- White vinegar for the boiling water
- Ice bath ( 1 part ice, 1 part cold water)
Ingredients
Scale
- Fill a sauce pot large enough for your eggs with water and bring it to a boil over high heat on your stove.
- In a medium mixing bowl combine your two sauce sauces, mirin, and whisk until combined.
- When water is boiling very carefully add in your eggs and set a timer for 6 minutes.
- When your 6 minutes are up quickly and carefully remove your eggs and place them in your ice bath. Allow them to chill here for about 30 minutes.
- When your 30 minutes are up remove them from the ice bath and allow to come to remove temperature. Once they are at room temperature peel the eggs and add them into your soy sauce mixture.
- Cover the mixture and allow these to marinate in the fridge for at least 4 hours and up to overnight.
- When you are ready to use the eggs remove them from the marinate and cut in half!
- Prep Time: 5 mintues
- Cook Time: 5 hours
Nutrition
- Serving Size: 2