I’ve been looking after our neighbours’ chickens again – I refer to them ‘the ladies’. Each morning, they rush to greet me at the door of the coop, clucking and cooing with anticipation of breakfast. The 9 of them then follow me around, getting under my feet, as I replenish their drinking water and collect the eggs.
Between them, they lay 6 or 7 eggs per day – I think there’s one or two that aren’t pulling their weight! After a few days, the pile of eggs really mounts up. Each time I look after them, I attempt new recipes to avoid a glut.
Soy sauce eggs or shoyu tamago are traditionally eaten with ramen (Japanese noodle soup), which I love.
Yesterday, I had a couple quartered atop a salad with a little drizzle of soya vinaigrette. Today for lunch, I had them with a bowl spicy noodles.
What would you make with a surplus of eggs?
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Soy sauce eggs or shoyu tamago
Rating:
Prep Time: 6 hours
Cook Time: 10 minutes
Total Time: 6 hours, 10 minutes
Number of servings: 6
Ingredients
- 6 eggs
- 1L/ 34fl oz water
- 3tbsp soy sauce
- 2tbsp rice wine vinegar
- 1tsp Chinese five spice
- 1tsp Szechuan peppercorns
- ½tsp ground cinnamon
- ½tsp ground ginger
- 2 whole cloves
- 2 star anise 'stars'
- 1 green cardamom pod
- 1tbs palm sugar (you can use brown sugar)
Method
- Boil the eggs the way you like them - I like them fairly hard-boiled which takes about 6-7 minutes. Cool by plunging into cold water, then remove the shells. Put them into a large, sterilised Kilner jar, cover and set aside
- In a large saucepan, add all the other ingredients and bring to the boil, stirring to dissolve the sugar
- Remove from the heat and carefully pour over the boiled, peeled eggs
- Allow to cool slightly before snapping the lid shut
- Cool to room temperature before transferring to the fridge. Allow to marinate for at least 6 hours, preferably overnight
