Okay, I will admit — I am an egg evangelist. I think eggs are one of the greatest, most versatile, most delicious foods. They are endlessly customizable, can be a simple snack or a decadent meal, and nearly every culinary culture on earth has its own way of cooking eggs. Simply put, I take my eggs very seriously and I’m always on the lookout for new ways of cooking them. If you’ve ever had a bowl of ramen, you’ve probably encountered the magic that is a jammy centered, soy marinated egg. Contrary to what you might think, making soy sauce eggs is a VERY easy, mostly hands off process with a result that is savory, satisfying, and perfect for enjoying in a noodle bowl, atop rice, or as a quick snack. There are few things better than a jammy egg, but a jammy egg that’s been sitting in a slightly spicy, supremely umami, tangy, salty marinate might come close.
This recipe originally appeared on Bon Appetit’s website (courtesy of Sohui Kim) and I’ve made a few tiny adjustments. Personally, I never want my fridge to be without these!
A quick note: this recipe makes enough marinade for at least 10 eggs. Due to fridge and container constraints in my kitchen, I like to marinade 5 eggs at a time, leave them for a day, then pull them out of the marinade and place in an empty container for storage. That same marinade can then be re-used for another 5 or 6 eggs!
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Ingredients:
- 6 large eggs (see note above)
- 5 fresh garlic cloves, peeled
- 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes
- ¾ cup soy sauce (I used Kikkoman)
- 3 Tbsp. mirin (sweet Japanese rice wine)
- 2 Tbsp. unseasoned rice vinegarToasted sesame seeds (for serving; optional)
- 2 cups water
Directions:
- Remove eggs from refrigerator and allow to sit on the counter while water comes to boil. Gently lower eggs into a large saucepan of boiling water and cook for 6 minutes and 50 seconds. Using a slotted spoon, transfer eggs to a bowl of ice water and let cool for 2 minutes (eggs may still be a little warm). Remove eggs from ice water and carefully peel.
- Meanwhile, bring garlic, chiles, soy sauce, mirin, rice vinegar, and water to a boil in a medium saucepan. Reduce heat and simmer gently for 5 minutes. Remove from heat and add peeled eggs. Let sit for at least 1 hour.
- To serve, drain the eggs and carefully quarter with a sharp knife. Sprinkle with sesame seeds if desired. If you only have time to marinate the eggs for 1 hour, serve with an extra drizzle of soy marinade.
- Eggs can be marinated, covered and chilled, for up to 2 days.
Sophie in the Kitchen 