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.

Add the eggs into the marinade, cover, and refrigerate for at least 4 hours and up to 24 hours. The eggs will become saltier in the marinade so don't let them sit longer than 24 hours. Leftovers should be removed from the marinade and kept in a container with a tight-fitting lid.

Place your egg yolks in a bowl. and then fill it up with soy sauce. Cover the bowl. and then set it in the fridge for about 24 hours.

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.

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.

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.

Like commercial brands, homemade pickled eggs usually have a maximum four-month lifespan when refrigerated appropriately. However, using the right pickling technique is essential to ensure your eggs will keep well for as long as possible.

Manufacturing processes for soy sauce by conventional and bioreactor methods. It takes over 6 months for the entire fermentation and aging of the moromi mash. Therefore, shortening this period is important and new processes for soy sauce brewing are desirable.

Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.

How long can I keep eggs in soy sauce? ›

They will last in the fridge for up to 5 days. If you dilute the marinade with water, then the eggs can be stored in the marinade for the whole 5 days. Make sure the eggs are not cracked, so that the egg yolks will not leak out while they marinate.

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.

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.

Japanese cuisine

A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子), also known as "marinated half-cooked egg", or Ajitama (味玉) or Nitamago (煮玉子), which are traditionally served with ramen as toppings.

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.

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.