For a richer flavor, use dark soy sauce. This will also deepen the color of the eggs. Adjust the amount of sugar to your liking. If you prefer a less sweet flavor, start with 4 tablespoons and add more to taste. A pinch of red pepper flakes can be added to the teriyaki mixture for a subtle kick. These teriyaki eggs will keep in the refrigerator for up to 5 days.
Teriyaki Eggs
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME6 hrs 35 mins
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SERVING6 People
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VIEWS22
Elevate your egg game with these Teriyaki Eggs, a delightful twist on traditional pickled eggs. These umami-rich orbs are a fantastic addition to salads or a savory snack on their own. The perfect way to transform everyday eggs into a culinary adventure.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol186 mg
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Fiber0 g
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Protein8 g
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Saturated Fat2 g
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Sodium1273 mg
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Sugar14 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGently place the eggs in a saucepan and cover completely with cold water. (1 minute)
02
StepBring the water to a rolling boil, then immediately remove the pan from the heat. Cover the pan tightly and let the eggs stand in the hot water for precisely 10 minutes. (10 minutes)
03
StepCarefully remove the eggs from the hot water and immediately immerse them in a bowl of ice water to stop the cooking process. Allow them to cool completely before peeling. (15 minutes)
04
StepOnce cooled, gently peel the eggs and place them in a clean, quart-sized Mason jar or a similar airtight container. (5 minutes)
05
StepIn a separate saucepan, combine the soy sauce, water, sugar, dried minced onion, and sesame oil. (1 minute)
06
StepPlace the saucepan over medium heat and stir continuously until the sugar is completely dissolved. This should take approximately 3 to 5 minutes. (5 minutes)
07
StepRemove the teriyaki mixture from the heat and allow it to cool slightly for about 5 minutes before pouring it over the peeled eggs in the jar. (5 minutes)
08
StepEnsure the eggs are fully submerged in the teriyaki mixture. Seal the jar tightly and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to fully penetrate the eggs. (360 minutes)
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RECIPE REVIEWS
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Please Rate
Alvena Macejkovic
Jun 26, 2025I didn't have sesame oil, but it still tasted great without it.
Yasmine Watsica
Jun 16, 2025Easy to follow recipe. My kids loved them!
Demetrius Towne
Jun 11, 2025These were surprisingly delicious! I'll definitely make them again.
Amely Ruecker
Jun 8, 2025A little too salty for my taste, next time I'll use low-sodium soy sauce.
Delmer Kozey
Jun 7, 2025I used brown sugar as suggested and it was amazing!
Amaya Connellymarquardt
May 24, 2025The eggs tasted better the next day. Patience is key with this recipe!
Reginald Muller
May 7, 2025These were a hit at my potluck! Everyone wanted the recipe.
Rowan Homenick
Apr 27, 2025I added a pinch of red pepper flakes and it gave it a nice little kick!