Shio Yudetamago (Japanese Salted Boiled Eggs with Shells On)
Shio Yudetamago is a popular Japanese snack commonly found in convenience stores across Japan and might just change the way you think about boiled eggs. By seasoning the eggs while they are still in their shells, they develop a uniquely mild, savory, and subtly salty flavor.
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Servings: 4
Ingredients
- 4 eggs
- 1 cup water
- 2.8 oz salt
Instructions
- Put the water and salt in a zip-top bag and mix well until the salt dissolves (it's okay if it hasn't dissolved completely). Place the bag in the refrigerator and let it chill for about an hour.
- Fill a large pot with plenty of water and bring it to a boil. Once boiling, reduce the heat to medium and carefully lower the eggs, straight from the refrigerator, into the pot one at a time using a slotted spoon or ladle. Cook them for 7 minutes for a soft-boiled texture, or adjust the cooking time to your preference.
- Take the zip-top bag out of the refrigerator. Once the eggs are cooked, remove them from the pot and place them directly into the bag while they are still hot. Seal the bag, pressing out as much air as possible, and let it sit in the refrigerator for 12-18 hours or longer.
Notes
- The salted eggs will keep in the refrigerator for up to 2 days with their shells on after being removed from the zip-top bag. If they are hard-boiled, they can be stored for up to 3 days.
Nutrition
Calories: 62.92kcal Carbohydrates: 0.32g Protein: 5.54g Fat: 4.18g Saturated Fat: 1.38g Polyunsaturated Fat: 0.84g Monounsaturated Fat: 1.61g Trans Fat: 0.02g Cholesterol: 163.68mg Sodium: 7756.88mg Potassium: 62.31mg Sugar: 0.16g Vitamin A: 237.6IU Calcium: 31.2mg Iron: 0.83mg
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