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Polished Eggs

Polished Eggs

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These hardboiled eggs are soaked in a soy sauce and garlic mixture until dark. Serve with a small salad.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Score spirals into the white of the eggs, from the tops to the bottoms, using a sharp knife.
  2. In a small saucepan, heat oil. Add garlic, and cook over medium heat until it begins to brown. Stir in sugar and soy sauce. Remove pan from heat.
  3. Place eggs in sauce, and turn to coat. When eggs are nice and dark, and the sauce is thick and syrupy, remove from sauce. Serve.
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Reviews

AZ93
3
3/18/2013

Hmmmm. This one is a head scratcher. Like other reviewers said, it's not great and not terrible. The soy sauce isn't bad, so maybe cut back a little on the sugar. I can't really pinpoint why I didn't love these. I took a star off for flavor and one for presentation. After scoring the eggs, they kind of fall apart as you cut them (see photo...it was the best I could do). And the sauce looks kind of oily on the plate. I would cut back to just a few drops on that. Thanks for posting.

Tina B in KC
1
4/5/2008

This recipe is a little strange. The sauce is a good basic asian style sauce and has great flavor. It would be great for stir fry. It's simple and quick and tastes good. It's just wierd with eggs that's all.

DANDK1997
1
4/7/2003

I haven't got much to say about this recipe. I don't think I will try it again- it didn't turn out great and I certainly can't imagine anyone asking for the recipe. It wasn't the worst thing I have ever tasted, but there certainly wasn't anything special about it.