How To Make "Flavored Hard-boiled Eggs" (RECIPE of Japanese Grandma)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar offers a similar tang without added sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

Boil plenty of water in a pot and add 1 tablespoon of vinegar and some salt.

Use a big strainer to gently add the eggs to the boiling water to prevent them from breaking.

Boil the eggs for 10 minutes for hard-boiled; 7 minutes for soft-boiled, depending on preference.

Once boiled, carefully take the eggs out one by one with a spoon.

Place the hot eggs into cold running water to cool them down completely for easier peeling.

While the eggs are cooling, prepare the sauce by boiling 500cc of water with 3 tablespoons of soy sauce and seasoning of kombu and bonito.

Once the sauce starts boiling, put the eggs back into the hot sauce and turn off the heat just before boiling again.

Transfer the eggs into a container and refrigerate them for about 10 days.

Cut the eggs in half lengthwise before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens