Soy Cured Eggs

Soy Cured Eggs

Add these to your noodles, salads, or soups, or simply have them as a snack.

This recipe is written by Philipp Inreiter. It was originally posted on https://munchies.vice.com/en_us/article/pa8zm8/soy-cured-eggs-recipe

Servings: 4
Prep: 10 minutes
Total: 25 minutes


¾ cup reduced-sodium soy sauce or tamari
¼ cup sake
2 tablespoons mirin
1 tablespoon granulated sugar
4 large eggs


1. Combine soy sauce, sake, mirin, and sugar in a small saucepan and bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.

2. Bring water to a boil in a small saucepan over high heat. Carefully add the eggs and cook for 6 1/2 minutes. Drain and rinse under cold running water. When cool enough to handle, peel the eggs and add to the jar. If they aren’t fully submerged, add a little more soy sauce to cover. Cover and refrigerate at least 1 hour or up to 3 days.

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