Updated: 1/3/2022 | Seasoned Soy Sauce for Eggs and Rice
Seasoned Soy Sauce for Eggs and Rice
- 6 Eggs (to hard boil)
- Salt and Pepper to taste
Ingredients for For the Seasoned Soy Sauce
- 1 tablespoon Golden Mountain Thai Soy Sauce (It has to be this sauce because of the tangy flavor. Japanese and Chinese soy sauce is very different and saltier. If you don’t have this soy sauce, add more vinegar instead.)
- 1 teaspoon fish sauce
- 1 teaspoon apple cider vinegar or Chinese vinegar
- 1 tablespoon of chopped cilantro
- 1 stalk of sliced green onion/scallions
- 1/2 teaspoon of sesame oil
- Small wedge of lime or lemon for garnish
How to Make Seasoned Soy Sauce with Eggs
This recipe is super simple and easy to make. Here are the quick steps on how to make the dish.
Step 1: Hard boil and halve the eggs
In a small pot, boil water and bring water to a boil. Add the eggs and boil for 8 (soft boiled yolk) to 10 minutes (for fully hard boiled eggs).
Remove from the stove and drain the hot water. Add cold water and let it sit for a few minutes to cool down.
Crack and remove the shells, halve the eggs and place them yolk up on a large flat plate.
Step 3: Mix Seasoned Soy Sauce
In a small sauce bowl, mix all the sauce ingredients with a small spoon and taste the sauce. Add more or less of what you want more flavor of. It’s really up to you!
Step 4: Pour sauce over eggs
Pour the sauce over the halved eggs and then sprinkle with salt and pepper to taste.
Step 5: Serve with steamed rice
How to Cook the Rice
We like to cook our rice on the stove.
Just add 1 cup of Jasmine rice and 1 cup of water to a small pot.
Cover with a lid and turn the heat onto medium-high until it boils. When it starts to boil, decrease the heat to medium-low and continue cooking for 6-8 minutes.
Afterward, check to see that the water has been absorbed by the rice and fluff with a fork. You can try some of the rice to see if it’s soft enough to eat. Take off the heat and scoop out some rice into the bowl or plate for the eggs.
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