Soy Brined Tea Eggs

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About the Recipe: Soy sauce adds a deep and savory flavor pop to the boiled eggs. They have a light tan color and are a wonderful addition to a fresh salad or rice bowl dinner. They would also make a delicious appetizer if they were cut into quarters.

Recipe by:  Chef Annie Pettry, Decca Restaurant, Louisville, Kentucky.  Recipe in “Eat Your Bourbon” Cookbook by Matt Jamie, 2017, Culinary Publishing.
www.bourbonbarrelfoods.com

Note:  The recipe called for adding ½ cup salt to water to make the eggs easier to peel.

Cook’s Note:  I made half of this recipe and found some Togarashi seasoning at a local Asian store.  It also comes under the name Japanese 7 Spice Blend or Shichimi-Togarashi: I also reduced the amount of salt added when boiling the eggs.  The salt was suggested to increase the temperature of the water and seal cracks.

What is Togarashi?  Shichimi-Togarashi: (schee-CHEE-mee) is a peppery Japanese condiment. The spice mixture will vary depending on the producer. Generally, it will include powdered/flaked red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, prickly ash pods, hemp seeds, and poppy seeds. Shichimi Togarashi is often called Japanese 7 Spice Blend.  Do not substitute Chinese 5 spice since it is completely different.

pdf for Copy of Recipe – Soy Brined Tea Eggs

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