Soy Sauce Eggs
Picture source: http://www.kfoodaddict.com
Last week, my SecondBorn–who is passionate about all things Asian–introduced us to “Soy Sauce Eggs.” She first encountered them while watching one of her favorite K-Pop groups in a kind of Korean public service commercial advertising eggs and the benefits of eating them. The boys in the band had what looked like eggs with brown colored shells. But then they bit into them without removing the brown part.
SecondBorn was confused and intrigued. Something Asian she didn’t know about… and being advertised by one of her favorite K-Pop bands! She immediately hit the internet to find out what this strange eggy delicacy was. It turns out they were eating a popular Asian side dish called (at least in English) “Soy Sauce Eggs.” The basic recipe for them is fairly straight-forward:
- hard boil some eggs.
- cool the eggs off with cold water.
- peel the eggs.
- put soy sauce into a pan or pot (one recipe suggests 1 tablespoon per egg, but I suspect you can vary this according to taste).
- Heat up the soy sauce, and then put in the boiled eggs, allowing them to simmer in the sauce. Depending on how much soy sauce you have in your pan or pot, you may need to roll the eggs around in the sauce to coat them.
- When the eggs are brown (or chestnut brown–the color may vary depending on the type of soy sauce you use), turn off the heat, remove the eggs, and then allow to cool. SecondBorn likes to refrigerate them and eat them cold.
There are plenty of variations on this recipe. Some like to add garlic, sherry, shallots, and other flavors to the soy sauce. SecondBorn likes her soy sauce straight. One thing you don’t need to add is salt: the soy sauce makes the eggs plenty salty enough!
A variation I came up with is to turn the eggs into “Asian-ed Eggs”–a play on “Deviled Eggs.” Here’s my recipe:
- Take one of your soy sauce eggs and cut it in half lengthwise.
- Scoop the yolk out of the middle of each half.
- Mix a dab of Miracle Whip (or mayonnaise, or Salad Cream–whatever you prefer) and a dab of wasabi in with the yolk. Warning: depending on your sensitivity to wasabi, you may only need a very small amount.
- Take your yolk-Miracle Whip-wasabi mixture and put it back into the egg halves where the yolk used to be.
- Eat and enjoy!
Have you ever had Soy Sauce Eggs, or anything like them? Or do you have a favorite Asian dish?
I have never heard of this but it sounds amazing! I especially like the idea of your wasabi twist. Can’t wait to try them–thank your daughter for me!
They are tasty. I hope you enjoy them, Jess! I will pass on your thanks. 🙂
We actually tried these tonight! We didn’t have wasabi, and our eggs came out a little goofy, so we diced them up into egg salad and used Japanese kewpie mayonnaise and Sriracha hot sauce to season them. The result had a nice kick and was excellent with crackers! I did try some of the unadulterated soy sauce eggs before I seasoned them, and they were really good too–better than trying to salt a boiled egg and getting bites of too much salt and not enough salt.
Excellent! I’m impressed that you came up with a fancy variation on the fly like that. Thank you for sharing the recipe and reporting back on the results. 🙂
Ha! I have had this. There’s a Vietnamese version of it that my mom has made for us since childhood, but you’ve pretty much got the basic idea here. What she does is chop up pork and cook that first in garlic. Then she adds the boiled + peeled eggs, the soy sauce, sugar (which really makes a difference, but you have to taste to make sure it’s not too much), water (to temper the saltiness), and a little bit of fish sauce. She always served it hot over fresh white rice.
I noticed when I was searching for a picture that this was not just a Korean thing (as I’m sure my daughter well knows), but there are variations of the same thing in China, Japan, and other Asian countries. In fact, I’m sure your recipe will be of great interest to SecondBorn. Thanks for sharing, Julie! 🙂
Ooh, these sound yummy! We love Asian food and eggs around my house, so I have a feeling this will go over really well! And I’m definitely going to try the wasabi/deviled eggs AND Julie’s tip of adding sugar, fish sauce, and water.
YUM! Thanks Colin, and thanks, SecondBorn!
You’re welcome, Daisy! I hope the eggs go over well–whatever variation you try. And if you come up with a new twist, be sure to share it with the rest of us! 🙂
Will do!