Soy egg

Soy Egg is a popular dish in various Asian cuisines, particularly in Chinese cuisine, Japanese cuisine, and Korean cuisine. It involves the process of marinating hard-boiled eggs in a mixture primarily composed of soy sauce, hence the name.

Preparation

The preparation of a Soy Egg typically begins with the boiling of eggs. Once the eggs are hard-boiled, they are peeled and then marinated in a mixture of soy sauce and other ingredients. The exact composition of the marinade can vary, but it often includes water, sugar, and vinegar, along with soy sauce. Some recipes may also include mirin, sake, or star anise for additional flavor. The eggs are left to marinate for several hours, or even days, until they have absorbed the flavors of the marinade.

Variations

There are numerous variations of Soy Egg across different Asian cuisines. In Chinese cuisine, for example, the dish is often referred to as Tea Eggs, as the marinade includes black tea leaves. In Japanese cuisine, the dish is known as Ajitsuke Tamago, and is commonly served as a topping for ramen. Korean cuisine also has its version, called Jangjorim, where the eggs are part of a dish that also includes beef.

Nutritional Value

Soy Eggs are a good source of protein, due to the eggs, and can also provide some sodium from the soy sauce. However, they can be high in sodium and should be consumed in moderation, particularly for individuals with hypertension or other health conditions that require a low-sodium diet.

See Also

• Pickled egg
• Century egg
• Salted duck egg