Teriyaki Eggs recipe

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Ingredients

6 eggs
½ cup soy sauce
½ cup water
6 tablespoons white sugar
1 tablespoon dried minced onion
½ teaspoon sesame oil

Nutrition Info

136.8 calories
carbohydrate: 15 g
cholesterol: 186 mg
fat: 5.4 g
fiber: 0.2 g
protein: 7.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1273.3 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Peel eggs and place in a quart-size Mason jar.

  3. 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.

  4. Refrigerate eggs until flavors are absorbed, at least 6 hours.

Recipe Yield

6 eggs

Recipe Note

We have a flock of laying hens and usually an abundance of eggs. I'm always trying to find new ways to prepare them. Oh man are they good! It's a unique twist to the more traditional pickled egg recipes out there. These are great on salads, or just as is.

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