Chef Rāsheeda Purdie’s Soy Egg Recipe

Mar 25

Written By SJT

Ingredients

1.5 cups of water

1.5 cups of soy (low sodium)

¼ cup of mirin

¼ cup of cooking sake

sugar, to taste

*To reuse, soy marinade lasts up to 2 weeks in the fridge.

Instructions: 5-6 eggs

1. Bring a pot of water to boil.

2. Cook your eggs on high for 6 mins.

3. After 6 mins, place the eggs in an ice bath.

4. Crack the eggs and began peeling.

**(use the middle area of your thumbs)

5. Place the eggs in a container then pour soy marinade over and cover.

6. Marinate for a minimum of 3 hours

***(This can be done at room temperature if you marinate for more than 3 hours place inside the fridge).

SJT

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