Mantuan-style Soy Egg

Ingredients

In the original Japanese version, soy eggs are typically marinated in a mixture of soy sauce, mirin, and dashi. However, in this Mantuan adaptation, we incorporate local herbs and spices to infuse the eggs with the flavors of Mantua. This adds a unique twist to the dish, creating a fusion of Japanese and Mantuan culinary traditions. We alse have the original recipe for Soy Egg, so you can check it out.

• 6 eggs 6 eggs
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/4 cup (60ml) balsamic vinegar 1/4 cup (60ml) balsamic vinegar
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 140 kcal / 586 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 14g
• Fiber: 0g
• Salt: 4g

Preparation

1. 1.
   In a saucepan, bring water to a boil and carefully add the eggs. Boil for 6 minutes, then transfer the eggs to an ice bath to cool.
2. 2.
   In a separate saucepan, combine the soy sauce, balsamic vinegar, honey, minced garlic, dried thyme, dried rosemary, black pepper, and bay leaf. Bring the mixture to a simmer over medium heat.
3. 3.
   Gently crack the boiled eggs all over, ensuring the shells remain intact. Place the cracked eggs in the simmering soy sauce mixture.
4. 4.
   Reduce the heat to low and let the eggs simmer in the sauce for 1 hour, turning occasionally to ensure even marination.
5. 5.
   Remove the eggs from the sauce and let them cool. Once cooled, carefully peel the eggs, keeping them intact.
6. 6.
   Serve the Mantuan-style Soy Eggs as an appetizer or use them as a topping for salads or other dishes.

Treat your ingredients with care...

• Soy sauce — Use a high-quality soy sauce for the best flavor.
• Balsamic vinegar — Opt for a good-quality balsamic vinegar to enhance the taste of the marinade.
• Dried thyme and rosemary — Crush the dried herbs slightly before adding them to the marinade to release their flavors more effectively.
• Bay leaf — Remove the bay leaf before serving the eggs.

Tips & Tricks

• For a stronger flavor, marinate the eggs overnight in the refrigerator.
• Experiment with different herbs and spices to customize the flavor profile of the Mantuan-style Soy Eggs.
• Serve the eggs with a sprinkle of sesame seeds or chopped green onions for added texture and freshness.
• Adjust the sweetness of the marinade by adding more or less honey according to your preference.
• Make a larger batch of Mantuan-style Soy Eggs and store them in the refrigerator for up to a week for quick and easy snacks or additions to meals.

Serving advice

Serve the Mantuan-style Soy Eggs as an appetizer, accompanied by a selection of Italian bread and olives. Alternatively, use them as a topping for a fresh green salad or incorporate them into a pasta dish for a burst of flavor.

Presentation advice

Arrange the Mantuan-style Soy Eggs on a platter, garnished with fresh herbs such as parsley or basil. The deep brown color of the eggs will contrast beautifully with the vibrant green of the herbs, creating an appealing visual presentation.