Ingredients
4
4 servings
- •4 large eggs
- •3 tablespoons soy sauce
- •2 tablespoons mirin (Japanese rice wine)
- •1 tablespoon cooking sake
- •1 pinch ground black pepper
Instructions
- Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
- Meanwhile, bring a large pot of water to a low boil.
- Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
- Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
- While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
- Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
- Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
- Slice eggs in half when ready to use.
Nutritional Facts
Per 4 servings
- Calories: 100
- Carbohydrate: 4g
- Fat: 5g
- Fiber: 0g
- Protein: 7g
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