Soy Eggs

You know the tasty eggs they put in your ramen that you always want more of? Here’s an easy recipe so you can make as many as you want! You can eat these soy eggs with just about anything: rice, ramen, salads and even by themselves (I paired it with my Japanese Beef Curry dish). 

INGREDIENTS:

- 6 eggs 

- 6 tablespoons warm water

- 3/4 cup soy sauce (I use liquid aminos instead, I love the Braggs)

- 2 tablespoons sherry vinegar 

- 4 tablespoons sake (if you really love the scent of it put in more) 

INSTRUCTIONS:

1. In a small bowl mix together the warm water and sugar first so it is dissolved. Then stir in the soy sauce, sherry vinegar and sake.

2. In a large pot, bring water to a boil. Gently place eggs in for 6 minutes and 50 seconds. Stir the water around for the first minute to evenly distribute the heat.

3. Get an ice bath ready for the eggs.

4. Place eggs in ice water and let eggs cool down before peeling. I like to peel them under cold running water. 

5. Place peeled eggs into soy mixture (you want to make sure the eggs are fully submerged in the sauce, so placing a plate on top works) and store in the fridge for at least 2 hours. The longer the tastier.

* You can always reuse your sauce too and put more eggs into it :)