I made pickled eggs: one using this recipe from Bon Appetit and another from Momofuku. The one on the left is pickled, on the right is the soy sauce egg. They’re both a little rubbery on the outside, but the regular pickled one isn’t pickly enough for me. It’s only been in for a day, though, so maybe after a few more it’ll be better. Or maybe I need to use a different vinegar. The soy sauce one is pretty strong, though. Definitely take them out after a few hours (although, Travis feels it could use more “pickling”)!
Three Dog Kitchen 
My mom used to make soy sauce eggs all the time. Seems like she always had some in the fridge. I think I might make some with all the Easter Eggs. Only so many deviled eggs I can eat.
I like the soy sauce eggs! I bet they’d be good with the fried shallots on top, too!
I’ve always wondered about pickled eggs, especially in the old school fish and chip chops back home. I’ve never actually tried one. Maybe its time!
I was also pretty disturbed to find giant jars of pickled eggs in costco in the UK…
Pickled eggs aren’t so scary. I’ve even eaten a couple from a bar jar! I don’t enjoy them enough to buy a Costco jar of them, but pickling a few at a time makes for a nice snack. I’m ready to start experimenting with them. At a homebrewing party, one guy made merlot pickled eggs and some with a pale ale. They were good!