Soy-Sauce-Pickled Eggs Recipe (2024)

FAQs

Can you preserve eggs in soy sauce? ›

If kept under refrigeration, hard cooked eggs by themselves only last about 3–7 days. However the saltiness of the soy sauce will help extend this time, but probably not more than a couple of weeks, and only if the eggs were fully submerged within the liquid.

We're simply suggesting that you add the sodium in a different form—instead of kosher salt, try seasoning with a splash of soy sauce. By stirring it into the eggs before they hit the pan, the saltiness gets evenly dispersed and doesn't run the risk of clumping up, like salt.

The eggs can be eaten after marinating for 4 hours, but I prefer them at the 8-hour mark when they've absorbed a good amount of flavor and color.

These make such a great addition to the weekly meal prep line up because how easy they are to make and last in the fridge for about 5 days (IF they even last that long). Mayak eggs are very similar to ramen eggs – they're soft-boiled with a jammy, ooey-gooey yolk, and marinated in a soy based marinade.

In certain parts of the world, especially Japan, it is really common to eat raw eggs because of its freshness. However, it is not as common or safe to eat it elsewhere such as the US. While the soy sauce helps preserve the egg yolks to help it last longer, it does not cook it. These egg yolks are raw.

Storage Tips. Store leftover Mayak eggs in an airtight container with the marinade in the fridge for up to 7 days. I don't recommend saving leftover marinade to marinate another batch of eggs since the flavors won't be the same, and it may go bad.

Allergens in soy sauce.

Soy is a common cause of allergy, especially in children. Soy sauce also contains wheat, which some people may be allergic to. People who have celiac disease, an autoimmune disorder caused by eating gluten, should avoid soy sauce that has gluten.

I usually will reuse the marinade to marinate a few more eggs in order not to waste the marinade. To save time, I often make 8-10 Instant Pot eggs and have extra eggs in the refrigerator so it's easy to peel a few more eggs and reuse the marinade at least one time.

Soy sauce can be kept unopened in the pantry and away from sources of heat. It's safe to be left in the pantry once opened, too, but the flavor may change over time. “If you use soy sauce infrequently, it may be best to refrigerate it to extend its shelf life,” Edwards says.

Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.

Can you marinate in soy sauce too long? ›

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Marinating food in soy sauce and vinegar can have several effects on the flavor, texture, and overall outcome of the dish. Here are some common effects of marinating in soy sauce and vinegar: Flavor Enhancement: Soy sauce and vinegar are both flavorful ingredients that can infuse the food with a rich and savory taste.

While recipes can vary from brand to brand, store-bought pickled eggs are often submerged in pickling solutions consisting of ingredients like beet juice, vinegar, water, and sugar. Commercial pickled eggs can also contain sodium benzoate, which is a common preservative that keeps food stable on store shelves.

Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator. The pickling solution must completely cover all hard-boiled eggs.

How Long Before You Can Eat Pickled Eggs? Give the eggs at least 24 hours in the pickling brine before you eat one. That way, the flavors have time to penetrate the egg. A few days is even better.

In ancient China, about 2200 years ago, soy sauce was developed as a way to preserve food—due to its salt content—and also to enhance the flavor of the modest, vegetarian Buddhist diet since salt at that moment was an expensive commodity. Nowadays, soy sauce is used as a food product rather than a food preservative.

Though properly handled farm-fresh eggs last quite a while on the shelf, they won't last indefinitely (or anywhere near a year), this is why water-glassed eggs have become our preferred egg preservation method. Not only will they last up to 18 months, but they taste just like a fresh egg with a near identical texture.

Soy sauce is a rich, salty, umami-filled condiment that originated in China over 2,000 years ago. Originally, it was used to preserve foods to store them longer (like salt) but these days it's popular as a dip, marinade, and sauce that can be doused on pretty much anything.

Refrigerator Storage: Refrigerate eggs at 40°F or less. Store them in their original carton on an inside shelf and away from pungent foods. The temperature on an inside shelf remains more constant than one on the door, which is opened and closed frequently.