Soy Sauce Marinated Deviled Eggs
Do you think that hard boiled eggs are boring? Well, think again! These eggs are marinated just like the eggs you find at a ramen restaurant, then whipped with cream cheese and chives. They’re salty with a touch of sweet, and make the perfect appetizer or snack.
The first time I encountered a version of this recipe was
from a wonderful cookbook by Harumi Kurihara. She is kind of like Martha
Stewart in Japan. I was fascinated by these brown dyed eggs, and she suggested
toppings like cream cheese or salmon roe. The thought of cream cheese kind of
blew my mind, because in my experience hard boiled eggs are usually prepared
with mayonnaise.
For these deviled eggs I decided to just run with that idea
and whip the cream cheese and yolks together. The result is a fluffy filling
that practically piles on top of the eggs.
The marinade is made from a mix of soy sauce and unseasoned
rice vinegar. It’s very important to be careful when purchasing rice vinegar
from the store. Many brands include sugar and flavorings, which you don’t want.
Avoid anything labeled “sushi vinegar” or “seasoned rice vinegar.” If you
prefer to use tamari sauce, instead of soy sauce, then that would work just
fine.
There are two methods for soaking the eggs. These pictures
show you how to do it in a bowl with paper towels. You could also just store
the eggs and marinade in a plastic bag if you have those on hand.
I don’t think these eggs keep well. If left to soak too long
then the whites become a bit pickled and rubbery. These are best if made and
consumed on the same day. I have found that you can keep and reuse your
marinade for up to a week as long as you haven’t accidentally left any bits of
egg in it. I also love to eat these whole, and the whole eggs are excellent for
packing into lunches.
The Preparation
- 6 large eggs
- 1 ¼ cup water
- ½ cup soy sauce
- ¼ cup rice vinegar**
- 1 teaspoon liquid stevia
- 2 cloves garlic, grated
- 4 ounces cream cheese, softened
- 1 tablespoon chopped chives
- salt and black pepper to taste
The Execution
- Place six large eggs in a pot then cover with water. Bring to a boil then cover the pot with a lid. Reduce the heat to the lowest setting and then let cook for 7 minutes. Pour out the water and then peel the eggs under cold running water. Set the eggs aside.
- In a large bowl mix together 1 cup of water, 1/2 cup soy sauce, 1/4 cup rice vinegar, teaspoon of liquid stevia, and the garlic cloves.
- Set the eggs inside of the marinade and cover with 2-3 paper towels. Allow the paper towels to soak up the marinade so that the eggs are weight down into the mixture, but also being marinated on the tops.
- Let the eggs marinate in the fridge for 2 hours. Periodically rotate the eggs around so that they are being evenly coated.
- Pat the eggs dry then cut in half. Remove the yolks and set aside.
- Use a hand mixer to whip the softened cream cheese with 1/4 cup of water. Then mix in the egg yolks, chopped chives, and some salt and pepper.
- Spoon or pipe the whipped egg yolks back into the egg whites. Top with additional chives, black pepper, and smoked paprika if desired.
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