Soy Marinated Eggs a.k.a The Great Soy Egg Tasting of 2009

I regularly hang out in a chat room full of web developer peers, and yesterday we decided to do some experimentation with marinating hard boiled eggs in soy sauce. (What did you think we talked about? Programming or something?) The idea was planted a little while back when our friend TJ was gleefully nomming on some soy eggs made by Chas, his beautiful new bride of 1 year. The subject has come up once or twice since then, and yesterday my friend Erika decided to give it a try. Having some eggs I needed to use up pretty quickly, I was inspired to join in on the fun. The basic recipe is very simple.

Ingredients
4 large eggs, hard-boiled
1/2 c lite soy sauce

Directions

  • Make some hard-boiled eggs. Basic instructions for easy-to-peel hardboiled eggs can be found all over the web. RecipeZaar is a good resource for such things.
  • Place the hard-boiled eggs in a small Ziploc baggie along with the soy sauce. Rid bag of extra air before sealing.
  • Refrigerate for a minimum of 24 hours for a good soaking. Don’t let them soak much longer, as I hear this can do gnarly things to the yolk. You don’t want the soy sauce to reach the yolk.
  • Enjoy!

Nutritional Info
Makes 4 servings. Serving = 1 egg. Calories 97.5, Total Fat 5.3g, Saturated Fat 1.6g, Cholesterol 212mg, Sodium 1212mg, Potassium 63, Carbs 2.6g, Fiber 0g, Sugars 0g, Protein 8.3g

The above numbers are from the SparkRecipes calculator which, based on how I entered the recipe, made the erroneous assumption that you’re eating an entire 1/4 of the soy marinade along with the egg. It would probably be more realistic to assume about a teaspoon. (That’s a complete guesstimate. Next time I will take care to measure how much soy is left vs. how much I used!)  One large hard-boiled egg has about 77.5 calories, 62mg sodium, .6g carb, and 6.3g protein.  A teaspoon of Kikkoman Lite has about 3.3 calories, .3g carb, .3g protein and 189.8mg sodium.  So, you’re looking at probably 80.8 calories, .9g carbs, 251.8mg sodium and 6.6g protein per soy egg.  Nevertheless, you must like the taste of salt to enjoy this recipe… and if you’re watching your sodium intake, you might want to avoid it altogether.

You can use as many eggs as you want as long as you have sufficient soy sauce in which to marinate them. I happened to have 4 eggs left. There was no need to fully submerge the eggs in soy, and it would be a waste of soy sauce to do so. The baggie technique works just fine so long as you turn it once or twice over the course of the 24 hours.

Of course, we all took photos of this grand experiment. Here they are for your enjoyment!

Nothing screams Autumn like boiled eggs in soy sauce.

Nothing screams Autumn like boiled eggs in soy sauce.

Erika's eggs just prior to refrigeratin.

Erika's eggs just prior to refrigeration.

24 Hours Later - Just about to chop this sucker up!

24 Hours Later - Just about to chop this sucker up!

If you watch closely, the eyes of Erika's eggs follow you as you move back and forth.

If you watch closely, the eyes of Erika's eggs follow you as you move back and forth.

My eggs are Pooh Approved!  Legend has it, he got stuck in a window trying to get at them.

My eggs are Pooh Approved! Legend has it, he got stuck in a window trying to get at them.

If you are thinking these sound similar to what’s come to be known as 1000 Year Old Eggs, you’re right. However, this is truly a morphed definition. While what you see on the chinese buffet labeled as such might be a rendition of this recipe… it could also be anything from a duck egg marinated in brine to… well… I’ll leave it up to you to read the MYTH section of this Wikipedia article.

We found these to be very tasty.  We are already discussing the next experiment with great fervor.  TJ talks of adding wasabi to the marinade while Erika is mulling over beet peelings.  For now, I will leave you in suspense!

Find this recipe in my SparkRecipes recipe box.

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  1. […] you can always make Soy Marinated Eggs as a low carb option.  Sounds gross, but they’re fantastic.  I just finished off another […]

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