Asian Style Hard Boiled and Pickled Eggs

1. 1

   Start by adding the eggs to a pot.

2. 2

   Cover with about 2 inches of cold water, and place on the stove on medium high heat.

3. 3

   Bring this to a simmer, then once it hits a simmer remove pot from the heat and let the eggs sit in the hot water for 11 minutes.

4. 4

   Add another pot to the stove and add the remaining ingredients.

5. 5

   Bring this to a boil, then turn off the heat, and let cool.

6. 6

   Add cold water to a large bowl and dump in some ice.

7. 7

   After the 11 minutes, remove the eggs from the pot with a slotted spoon and place gently into the ice water.

8. 8

   This will allow the eggs to be easily peeled.

9. 9

   Allow eggs to cool.

10. 10

    Carefully peel the eggs and set them aside.

11. 11

    Pour the soy sauce mixture into a sealable container thats large enough to hold the soy sauce mixture and eggs.

12. 12

    Add the eggs into the container.

13. 13

    Seal, and place in the refrigerator for a minimum of four days.

14. 14

    After four days, take an egg out, and slice in half, and eat it by itself, or serve alongside a bowl of rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.