Curry Brine Shoyu Eggs

Curry Brine Shoyu Eggs

Servings: 4

Prep Time: 15 minutes / 48 hours

Cook Time:

Our own twist on this fluffy, crispy, briney bread, kelp pickles add a tangy flavor and are a beautiful addition.

Ingredients 

  • 4 eggs
  • ½ c. soy sauce
  • ½ c. Curry Kelp Pickle brine
  • 2 Tbsp. mirin (or substitute with equal parts rice wine and and honey or agave)
Garnish

Preparations

  1. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking for 7 minutes.
  2. Fill a bowl with ice water.
  3. Immediately remove eggs from steamer and place in the bowl with ice water.
  4. While steaming: mix together the soy sauce, Curry Kelp Pickle brine, and mirin in a large jar.
  5. Peel cooled eggs and place in jar with the marinade for up to 48 hours, making sure they are submerged.
  6. Remove eggs from marinade when ready to serve. Slice each egg in half lengthwise and sprinkle with Furikake Kelp Seasoning.

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