Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 35 mins
Servings:
4
Yield:
4 eggs
Ingredients
Marinade:
- 3tablespoonssoy sauce
- 2tablespoonsmirin (Japanese rice wine)
- 1tablespooncooking sake
- 1pinchground black pepper
Directions
Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
Meanwhile, bring a large pot of water to a low boil.
Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
Slice eggs in half when ready to use.
Nutrition Facts (per serving)
| 100 | Calories |
| 5g | Fat |
| 4g | Carbs |
| 7g | Protein |
