Boil your eggs a second time in soy sauce for more flavor.
Boiling eggs, then simmering them in soy sauce, adds a savory, salty flavor. The eggs must cook in two stages -- the first to set the egg whites, and the second to add flavor from the soy sauce. The eggs absorb some of the soy sauce during this second cooking phase, which lightly tints the egg whites. Serve the eggs as a snack or on a salad instead of plain boiled eggs.
Instructions
1. Add the eggs to a saucepan and cover them with water.
2. Bring the eggs to a boil over medium heat.
3. Boil the eggs for 10 minutes. Drain the eggs and rinse them under cold water.
4. Gently tap the eggs on a counter to crack the shells. Peel the shells off the eggs under running water.
5. Add ½ cup of water and soy sauce to the saucepan, and bring the mixture to a simmer over medium-low heat.
6. Put the peeled eggs into the simmering soy-sauce mixture and cook them for 25 minutes or until the whites become firm.
7. Drain the eggs, cool and slice them into wedges for serving.
Tags: Drain eggs