These will keep for a month in the fridge therefore I make a batch to add to ramens on rice dishes. I use Japanese tamari soy sauce as this has the benefit of being gluten free. If you can't get hold of it, use light soy sauce instead.
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Ingredients
- 12 eggs
marinade
- 180 ml Japanese tamari soy sauce (or light soy sauce)
- 2 tbsp caster sugar
- 1 tbsp rice vinegar
- 700 ml water
Instructions
- Place all the marinade ingredient in a saucepan. Bring to the boil, simmer for 5 minutes. Remove from the heat and allow to cool completely.
- Bring a large pan of water to the boil. Prepare a bowl with iced water to cool the eggs once cooked. Working in batches of 4 eggs at a time, cook the eggs for 7 minutes. Remove and plunge into ice bath.
- Once all the eggs are cooked, carefully peel them. Submerge into the cooled marinade and leave for 6 hours. Remove from the marinade, either use straight away or store in an airtight container for 1 month.
Nutrition
Calories: 63kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 62mgPotassium: 61mgSugar: 1gVitamin A: 238IUCalcium: 25mgIron: 1mg
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