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| Teriyaki Eggs |
"We have a flock of laying hens and usually an abundance of eggs. I'm always trying to find new ways to prepare them. Oh man are they good! It's a unique twist to the more traditional pickled egg recipes out there. These are great on salads, or just as is."
Ingredients :
- 6 eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 6 tablespoons white sugar
- 1 tablespoon dried minced onion
- 1/2 teaspoon sesame oil
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 6H33M |
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- Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.
- Peel eggs and place in a quart-size Mason jar.
- Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
- Refrigerate eggs until flavors are absorbed, at least 6 hours.
Notes :
- If eggs are fresh, add a 1/4 teaspoon baking soda to the water in step 1. This makes the eggs easier to peel.
- Nutrition data for this recipe includes the full amount of teriyaki. The actual amount of teriyaki consumed will vary.
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