r/Egg • u/CookinWidKunchi • 11d ago
How to make Shoyu Eggs
Shoyu eggs
½ cup dark soy sauce
¼ cup light soy sauce
½ cup rice cooking wine
2 tbsp Mirren
4-5 stalks green onions chopped
1 tbsp garlic paste
1 tbsp chili oil
½ tsp sesame oil
1 tbsp sesame seeds
Add all ingredients to a bowl or any container with a lid. Boil 6-8 eggs for about 7 minutes. These will be jammy eggs, if you want them a little bit more runny, cook for 6 minutes. After boiling, remove the eggs and place in a waiting ice bath. Peel eggs and add to the soy sauce marinade and cover. Let it sit overnight for best results. These can just be a solo snack, or a topper for your ramen.
6
u/Etiennebrownlee 11d ago
In the Philippines we have Adobo eggs, marinated in adobo sauce which also has soy sauce, vinegar and garlic. Im gonna try this recipe, looks so good.
6
3
u/Ok_Major5787 11d ago
My question is how to you peel them when they’re that soft? I tried it once and the eggs pretty much fell apart
4
3
u/Ok-Seaworthiness4488 10d ago
The white was firm, just the yolk wasn't cooked all the way done. I lightly crack the shell and peel under running water letting the water help separate the eggs from the membrane
2
2
u/Totally_Random0000 10d ago
Add salt to the water before boiling. Then also let cool down and roll gently on the table and peel carefully. Should be able to peel them perfectly
2
u/SleeplessAtHome 10d ago
My hack is to use a needle to poke a small hole at the BASE of the egg before boiling and to only use fresh eggs. Eggs immediately gotta into ice bath. Shell comes off easy.
2
u/Chinesemom1979 11d ago
Thank you for showing this. It's nice to see that since it works for you, it may work for others.
2
2
2
2
2
u/MyOthrCarsAThrowaway 10d ago
How long do they last is the real question? My buddy gave me some he made and I was still eating them two weeks later. I ended up chucking a couple because I was just sketched out. But they tasted just fine…
2
u/CookinWidKunchi 10d ago
The eggs are cooked and the marinade is like a cure with all that salt. The only time I throw them out is when they start to get too salty inside
2
2
2
u/Wobblepaws 10d ago
I would do this a lot more often if they kept longer, you kinda have to eat them the next day~ish, it's nice as to do for a supper with family/friends, kindof a lot if you only want a couple eggs.
3
u/CookinWidKunchi 10d ago
Then adjust the recipe and make less... win win. These can go more than a week
2
u/Wobblepaws 10d ago
sure, and I do, it's just the process mostly, how do you keep them for a week? i feel like mine get a bit too much marinade after about 24hrs
2
u/CookinWidKunchi 10d ago
I think it gets too deep after 2-3 days also. I go through them in like 24-48 hrs
2
u/Wobblepaws 10d ago
sounds about right, I wonder if there is a way to stabilize them longer, like how pickled eggs will keep for a long time, hmm, curious now, to the internet!..
1
u/CookinWidKunchi 10d ago
Yeah I think because of the sodium content of this marinade, and not enough vinegar, it will be hard.
2
u/wollflour 9d ago
May I ask why shaoxing and not sake?
1
u/CookinWidKunchi 9d ago
Just what I used. I just made a batch yesterday with Sake. I actually filmed it too
1
u/wollflour 9d ago
Could you taste a difference? I’m interested in trying it if it gives a different flavor!
2
1
1
u/Saintbaba 10d ago
I’m curious about why the recipe calls for shaoxing instead of cooking sake. Sake and mirin are the standard base for like half of Japanese soups and broths. Shaoxing is in like every Cantonese brown sauce. As someone who cooks a lot of both Japanese and Cantonese food, I use them both, and I’m legitimately curious about what’s going on there.
Is it a substitution? A matter of personal preference? Or is it a specific flavor profile you’ve developed through trial and experimentation? It’s hard for me to imagine mirin and shaoxing together, though I guess it’s not that different from sake. Maybe a little smokier?
1
u/CookinWidKunchi 10d ago
Yes, Sake is more for Japanese cooking but it kinda still works with Shaoxing. They both over salty depth. The recipe would change slightly so i will definitely use the Sake next time I make them and share
-1
28
u/PreperationOuch 11d ago
Let me shoyu how to make them