Beet Juice Eggs
Hard-Boiled Eggs marinated in Pickled Beet Juice, Soy Sauce, Fish Sauce, Garlic, Balsamic Vinegar, with Avocado Salad, Red Pepper
I only recently discovered the existence of shoyu tamago — also known as "soy sauce eggs" — a popular Japanese lunch and dish and ramen addition of soft-boiled eggs that are peeled and usually marinated in a simmering soy sauce with other seasonings.
The dye of the soy sauce makes for a unique egg presentation, one that inspired me to take that idea give it a more American twist, soaking hard-boiled eggs overnight in a bath of mostly pickled beet juice, with some soy sauce, fish sauce, and balsamic vinegar added to effect a deep, earthy yet still bright color, and some minced garlic and red pepper flakes to give it some extra layers of character and flavor.
Once halved, I topped them a quick creamy salad of firm avocado fork-mashed with mayo, mustard, lemon juice, salt & white ground pepper, finishing with small bites of fresh red pepper, rounding out each richly layered, flavored, and textured bite with palate-cleansing brightness and kick.