Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We have a flock of laying hens and usually an abundance of eggs. I'm always trying to find new ways to prepare them. Oh man are they good! It's a unique twist to the more traditional pickled egg recipes out there. These are great on salads, or just as is.

Recipe Summary

10 mins
8 mins
6 hrs 15 mins
6 hrs 33 mins
6 eggs


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.

  • Peel eggs and place in a quart-size Mason jar.

  • Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.

  • Refrigerate eggs until flavors are absorbed, at least 6 hours.

Cook's Note:

If eggs are fresh, add a 1/4 teaspoon baking soda to the water in step 1. This makes the eggs easier to peel.

Editor's Note:

Nutrition data for this recipe includes the full amount of teriyaki. The actual amount of teriyaki consumed will vary.

Nutrition Facts

137 calories; protein 7.7g; carbohydrates 15g; fat 5.4g; cholesterol 186mg; sodium 1273.3mg. Full Nutrition