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This recipe for Shoyu, Ginger & Garlic Eggs feature Bob Florence‘s artisanal shoyu brand, Moromi. They are so simple that the hardest part is boiling the eggs. The rest is all about waiting for the liquids to marinate, and let me tell you, the wait is well worth it! But don’t just take my word, try for yourself by scrolling onwards for the recipe.
P.S. These are a great snack on its own, but also a great meal when paired with cooked rice, or on top of ramen, and beyond!
Shoyu Ginger & Garlic Eggs ft. Moromi
COOK TIME: 12-15 MIN
INACTIVE TIME: 3-12 HRS
YIELDS: 12 EGGS
- 12 large eggs
- 3/4 cup Moromi Shoyu
- 1 cup filtered water
- 1/2 cup sweet rice vinegar
- 2 Tbs ginger, minced
- 2 garlic cloves, minced
- 1 Tbs fish sauce
- 1 Tbs granulated cane sugar
- Chili peppers (optional)
- Sliced Scallions (optional)
Directions for Shoyu Ginger & Garlic Eggs:
- Prepare an ice bath for the eggs. In a medium saucepan, add just enough water to cover 6 eggs. Bring to a boil, then carefully lower the eggs into boiling water. Cook for 6-7 minutes (for a soft jammy yolk), then immediately transfer the eggs into an ice bath (to halt the cooking process) and peel immediately. Repeat the process with remaining eggs.
- In a large airtight container, add remaining ingredients, stir, then submerge the peeled eggs into the liquid. Cover, then allow to marinate for at least 3 hours (best overnight or about 12 hours).
- When ready, drain and garnish with sliced scallions (optional). Enjoy!
- These marinated eggs are best enjoyed within 3 days.
- Don’t toss the marinade! You can reserve the liquids to use for stir fry or for seasoning fried rice, or even protein. Alternatively, you can cook the liquid down to make a nice glaze for topping off protein. The options are limitless to repurpose!
- I love halving these eggs, topping with toasted sesame seed oil, and furikake, as a snack.
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.