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Soy Sauce Eggs

Salty things are my weakness. I recall once (as a child!) licking the salt off of all the chips in the tostitos bag, putting each one back carefully, leaving the slightly damp corn chips for my sister to find later. Haha, I still chuckle when I think about her questioning how a new bag of chips could be stale already.

To this day one of my favourite songs is actually about salt. It's a love story between Na and Cl, with just the right amount of chemistry mixed in. You should really just give it a listen, it's only 2 1/2 minutes long.

These eggs make an excellent snack or appetizer. Don't worry, they aren't super salty, believe it or not but I've stepped back from my chip licking days. They do however take some forethought, as they need to marinate for an hour or more.

Soy Sauce Eggs

¾ cup reduced-sodium soy sauce or tamari

¼ cup sake

2 tablespoons mirin

1 tablespoon sugar

4 large eggs

Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.

Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle.

Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate at least 1 hour or up to 3 days.

Make Ahead Tip: Refrigerate for up to 3 days.

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