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Marinated eggs
Soy, sake, honey & ginger
Soy, sake, honey & ginger
Makes 6
Cooks In20 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
Calories 83 4%
Fat 6.2g 9%
Saturates 1.7g 9%
Sugars 0.3g 0%
Salt 0.3g 5%
Protein 7.2g 14%
Carbs 0.4g 0%
Fibre 0g -
Of an adult's reference intake
Ingredients
- 6 large free-range eggs
- 5 cm piece of ginger
- 1 clove of garlic
- 80 ml low-salt soy sauce
- 50 ml sake
- 1 tablespoon runny honey
recipe adapted from
Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Method
- Cook the eggs in a pan of boiling salted water over a medium heat for 5½ minutes exactly, then remove to a bowl of iced water to stop them cooking further.
- Peel and finely slice the ginger and smash the garlic, then place in a heavy-bottomed pan with the soy sauce and sake. Bring to the boil over a medium heat, then cook for 5 minutes. Stir in the honey and remove from the heat. Leave to infuse for 3 minutes, then strain and reserve the liquid.
- Stir 500ml of cold water into the reserved liquid. Carefully peel the eggs, then add to the marinade and leave to infuse in the fridge for 24 hours, removing the eggs from the marinade when you’re ready to serve.
