Delight your palate with crispy Tempura Eggplant and Tofu Buns, Asian Mushroom Salad and Soy Sauce Eggs, our vegetarian Feast will certainly not disappoint.
Comforting salty-sweet eggs that are perfect on their own as a starter or snack.
salty, sweet, slightly gingery
Combine soy mixture with 1 cup of water in small heavy base saucepan and bring it to the boil for 1 minute. Set a side to cool down.
Peel eggs and place it in a container. Pour the soy mixture over the eggs. Marinate them in the fridge for up to 12 hours. You may want to turn the eggs couple times to make sure the soy cover all over them.
Before serving, bring 1/3 cup of marinade sauce to the boil and simmer about 5 minutes or until it to reduce to thick sauce.
To serve, cut the egg half lengthwise and arrange them on a platter.
Drizzle with the sauce and garnish with coriander leaves.