Soy Sauce Eggs

These marinated eggs are delicious as a healthy snack or added to any asian dish and theeeee perfect companion for a slurpy bowl of noodles!! Serve them as breakfast, lunch, dinner and in-between..

190ml warm water
190ml soy sauce
25ml vinegar
80ml honey
6 eggs

Add the water, soy sauce, vinegar and honey to a jug and whisk together to blend the ingredients. Set aside.
Bring a large saucepan of water to a boil.
Lower the eggs into the boiling water with a spoon and cook for 7 minutes, or to your liking.
Fill a large bowl with cold water and ice and keep on the side.
Transfer the eggs to the ice bowl after the 7 minutes. Once the eggs have cooled enough to handle it is really easy to peel them when kept under the cold water.
Place the peeled eggs in a container and pour the marinate over.
Cover and refrigerate for 6-8 hours. The eggs must be submerged in the marinade – place a weight on top to keep them covered in the liquid.
Remove from the soy mixture, slice and sprinkle with fresh chopped herbs to serve.

The eggs in these photographs were marinated for 24 hours – very dark colour and strong umami taste!!

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