3/8/17

Put An Egg On It: Soy Sauce Eggs With Togarashi

Looking for a fun twist on eggs? I've been loving these Soy Sauce Eggs With Togarashi and have made them twice during the last week and a half.


I remember the time when I was against joining instagram. What was I thinking? Why do I have to be such a late convert to new technology? Now people probably wish I stayed off instagram and did not post a zillion photographs...but that's not my problem ;)

One of the reasons I love instagram is that it serves as inspiration for places to visit, books to read, and recipes to make. Recently I saw a photo of Momofuku soy eggs on Laura's instagram and decided I needed to make them as soon as possible! 


The recipe that Laura used and that I used as a template comes from Food52. After reading the comments, however, and using some common sense, I knew I'd have to make several changes.

1) I changed the method for cooking the eggs.
2) I decreased the refrigeration time because a) I did not have the patience to wait the original two hours and b) after 1.5 hours the eggs were plenty salty. I can't imagine what they'd taste like after six hours even if using low sodium soy sauce. Oy.

Soy Sauce Eggs With Togarashi

Ingredients
4 eggs
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons vinegar {I used 1 tablespoon red wine vinegar and 1 tablespoon rice vinegar, but you can use whatever you have on hand}
3/4 cups soy sauce
4 eggs
togarashi {read my previous post about my obsession}
toast
avocado
tomatoes

Directions
1. Place the eggs into a small pot and cover with cold water. Bring to a boil, cover, turn off the heat and let stand for 8 minutes.
2. Remove the eggs from the hot water, dunk them into a large bowl filled with cold water and ice cubes and peel after about 5 minutes.
3. Meanwhile, dissolve the sugar in the warm water and whisk in vinegar and soy sauce.
4. I found it best to use a tall container for marinating the eggs. Place the eggs in the tall container, pour over soy sauce mixture and refrigerate for 1.5 hours. I used a small saucer to push down the eggs so they were fully immersed in the solution.
5. Remove the eggs and serve halved or quartered topped with togarashi with a side of toast, avocado and tomatoes.
6. If you aren't going to use all the eggs at once, store the remaining eggs in a separate container from the soy sauce mixture, which you could reuse later!


I LOVED these! The yolk was slightly undercooked, there was no need to add any salt, and the togarashi added great texture and a bit of heat.

Come back to see another way I ate these eggs later this week or next week or go check out my instagram feed ;)

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