Teriyaki Eggs
This recipe transforms hard-boiled eggs with a flavourful teriyaki-style marinade. The eggs are first boiled and peeled, then steeped in a mixture of soy sauce, sugar, water, dried onion and sesame oil. After a minimum of six hours in the refrigerator, the eggs absorb the sweet and savoury flavours, creating a unique snack or appetiser. It's a simple yet distinctive take on classic pickled eggs, perfect for sharing.
Ingredients
- 6 eggs
- 0.5 cup soy sauce
- 0.5 cup water
- 6 tablespoons white sugar
- 1 tablespoon dried minced onion
- 0.5 teaspoon sesame oil
Method
- Put the eggs into a saucepan and add enough cold water to cover them. Heat until the water boils, then take the pan off the heat. Cover it and leave the eggs to sit in the hot water for about 10 minutes. Take the eggs out, run them under cold water to cool, then peel them. Transfer the peeled eggs to a quart-size Mason jar.
- In a saucepan, mix together the soy sauce, water, sugar, dried minced onion and sesame oil. Place the pan over medium heat, stirring until the sugar has fully dissolved, which should take 3 to 5 minutes. Allow the mixture to cool for about 5 minutes, then pour it over the eggs in the jar.
- Place the jar in the refrigerator and leave the eggs to marinate until the flavours have infused, for at least 6 hours.
Nutrition (per serving)
Calories137 kcal
Fat5 g
Sugars14 g
Protein8 g
Sodium1273 mg
Recipe details
CategoryBreakfast
Cuisineasian
AuthorJessie D
