- 2 Large Eggs
- 2 tsp soy sauce
Split the shell in half crosswise and gently pour out the egg white into an airtight container. Separate the eggs and pour the yolks back into the shell. Add a teaspoon of soy sauce and swirl gently so that the soy sauce runs under the yolk. Stand the shell with the yolk up in the egg carton. Repeat with 5 more eggs.
Close the egg carton top and refrigerate for 2 to 3 hours to allow the yolks to cure.