Soy Pickled Eggs
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Soy Pickled Eggs
Recipe By Courtney Roulston
Ingredients
6 large free range eggs, room temperature
3 cloves garlic, peeled, sliced
1 long red chilli, sliced
2/3 cup gluten free soy sauce
2 tbs rice wine vinegar
2 tbs mirin
1 tbs honey or sugar
2 tsp sesame oil
1 tsp toasted white sesame seeds, to serve
1 tbs chives, to serve
Method
Carefully lower the eggs into a saucepan of gently boiling water. When the water comes back up to a boil, cook the eggs for 6 minutes. Use a slotted spoon to remove the eggs and place into a bowl of iced water to stop them cooking. Leave for 5 minutes to cool, then peel and set aside.
Meanwhile place the garlic, chilli, soy sauce, vinegar, honey, sesame oil and 1 cup of water in a small pot over a medium heat. Bring up to the boil, then reduce heat and simmer for 5 minutes.
Remove soy mixture from the heat and add in the eggs. Leave to sit at room temperature for a minimum of 2 hours to marinate. Once the mixture has cooled you can place in a sealed container in the fridge for 2-3 days to get maximum flavour.
To serve, drain and slice the eggs in half. Sprinkle with sesame seeds and chives before serving.
Best served on steamed rice, congee, noodles or salads.
