- 6 tablespoons warm water
- 1 tablespoon sugar
- 2 tablespoons sherry vinegar
- 3/4 cup Tamari soy sauce
- 6 extra large eggs
Pepper and salt to taste at serving time
MARINADE: In a medium glass or ceramic bowl, dissolve the sugar in the warm water. Stir in the sherry vinegar and soy sauce. Set aside.
EGGS: The recipe from the restaurant calls for a slightly under cooked hardboiled egg. I made my usual 15 minute boiled eggs- maybe not as pretty because the yolk isn't centered, but it tasted just the same. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a larger bowl with cold water and ice. When the eggs are finished cooking, transfer them to the ice bath with a slotted spoon. Once the eggs are cool, peel them carefully.
Transfer the eggs to the dish with the soy sauce mixture and marinate in the fridge for at least 2 to 6, hours. Keep turning them or weight them to keep them completely submerged.
Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs. According to the Food52 website, "these eggs will keep, refrigerated in a tightly sealed container, for up to a month".
I don't think I would be comfortable keeping a peeled egg that long, and seriously- I don't think they would last that long in my house.
I cut my egg in half and poured a little bit of the marinade on the plate to dip the egg into. I think I might bump up the sugar and sherry and cut back the tamari ( or use a lower sodium brand) for the next batch. I might use my garlic tamari for a change of flavor.