Soy Sauce Eggs
Pressure-cooked eggs marinated in a soy, rice vinegar and sesame oil brine.
⏱️ Prep: 5 min🍳 Cook: 2 min
Ingredients
| 1.5 cup | 360 ml | water |
| 1.5 cup | 360 ml | low-sodium soy sauce (or tamari) |
| 2 tbsp | 30 ml | rice vinegar |
| 2 tsp | 10 ml | sesame oil (optional) |
| 6 | eggs |
Instructions
Servings: makes 6 eggs. Ready in: 3 hr 7 min. Prep time: 5 min. Cook time: 2 min.
- Pour water, soy sauce, rice vinegar, and sesame oil into the inner steel pot of the pressure cooker. Set the trivet over the liquid.
- Arrange eggs onto the trivet.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Eggs and cook for 2 minutes on Low pressure. Set the steam vent to Venting to quick-release pressure. Press Cancel.
- Remove the eggs from the pressure cooker and immediately place into an ice bath to cool completely, about 1 minute. Reserve the marinade in the pressure cooker.
- Allow the marinade to cool and transfer to a bowl.
- Peel the eggs and add to the marinade to soak, 3 hours to overnight.
Mealthy Tip: Test one of your eggs; if more time is needed for the whites to set, pressure cook for 0 to 1 minute more. Use the tamari option instead of soy sauce for a gluten-free version.