We often have a surplus of eggs thanks to our flock of laying hens. I’m constantly looking for fresh approaches to prepare them. Oh my god, they’re good! It adds a distinctive twist to some of the more conventional pickled egg recipes available. These are delicious on salads or by themselves.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Additional Time: | 6 hrs 15 mins |
| Total Time: | 6 hrs 33 mins |
| Servings: | 6 |
| Yield: | 6 eggs |
Ingredients
- 6 eggs
- ½ cup soy sauce
- ½ cup water
- 6 tablespoons white sugar
- 1 tablespoon dried minced onion
- ½ teaspoon sesame oil
Instructions
- Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.
- Peel eggs and place in a quart-size Mason jar.
- Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
- Refrigerate eggs until flavors are absorbed, at least 6 hours.
- If eggs are fresh, add a 1/4 teaspoon baking soda to the water in step 1. This makes the eggs easier to peel.
- Nutrition data for this recipe includes the full amount of teriyaki. The actual amount of teriyaki consumed will vary.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 1273 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These are so incredibly delicious! I’ve made them many times. This last time, I tried to re-use the marinade, but it wasn’t nearly as good as when making it fresh. Somehow, it was lighter in color and far less tasty. I won’t reuse the marinade again!
Great to have a few of the teriyaki eggs in the fridge for salads, egg salad or really impressive deviled eggs. I’ve even been known to eat them right out of the fridge as a snack. Great as a change from eating just plain eggs. I cook 6-7 eggs in the instapot then quickly cool and peel the eggs. Cook the soy sauce and other ingredients at the same time then put in the jar to cool with one or two ice cubes. Put the peeled eggs in mixture right away then may add a little water to make sure eggs are covered in jar. Quick and easy. Have not tried to re-use marinade but expect might by OK.
Happy with the results. Only change is to Steam the eggs. I have chickens and Fresh eggs can be difficult to peel. Bring water to boil, add eggs to steamer, reduce heat to medium. Steam 13 minutes, remove eggs to Ice Bath. When cool enough to handle, peel.
Very good. First, if you do not already cook hard boiled eggs this way, you should. The advice and technique is spot on. Second, I enjoy the teriyaki flavor with egg and this recipe does not fail. As a variation, I might try mixing in some apple vinegar to pickle the eggs and add some more tang. Maybe add some ginger. I’m getting excited with all the possibilities!
Fabulous as written!
Delicious! I love this twist on the traditional pickled eggs. I only let them marinate for the 6 hours called for (I couldn’t wait to try them, lol), but I have the leftovers in the fridge and I can’t wait to try them tomorrow, as I know they will be even better! I will be making these often~YUM!!!!! Thanks for sharing. 🙂