Soy eggs (Ajitsuke Tomago)

This recipe is one that you can make ahead and keep in your fridge and pull out for breakfast lunch or dinner. Add it to soups salads or even as a snack. 

Soy eggs (Ajitsuke Tomago)

Makes 8 eggs.

Ingredients: 

8 eggs 

225g (1 cup) water 

225g (1 cup) sake 

120g (1/2 cup) soy sauce 

120g (1/2 cup) mirin

100g (1/2 cup) sugar

( Note this marinade can fit around 12 eggs if you wanted)

Method: 

Step 1- Add the water, sake, sugar, soy sauce and mirin to a small saucepan and whisk together. Bring to the boil on the stove over a medium heat. Once boiled set aside to cool to room temperature. 

Step 2- Fill a saucepan big enough for the amount of eggs you would like to cook with water to boil the eggs. Bring the water to a boil. Once water is boiling gently lower the eggs into the water and set a timer for 6 minutes and 30 seconds for the perfect jammy eggs. 

Step 3- Once timer has gone off remove eggs from the boiling water and cool them either under a running cold tap or a bowl that is filled with ice water ( this will stop the cooking of the eggs). 

Step 4- Peel the eggs and add them to the cooled marinade. Place cling wrap over the surface of the marinade to create surface tension and keep the eggs submerged in the marinade.

Step 5- Allow the eggs to marinate up to 12 hours in the fridge. once you pull out the eggs after the 12 hours discard the marinade. 

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