Soy Marinated Eggs

Ingredients

For the Eggs:

• 6 large eggs
• 4 cups water (for boiling)
• 1 tbsp vinegar (optional, helps with peeling)

For the Marinade:

• ½ cup soy sauce
• ½ cup water
• 2 tbsp mirin (Japanese sweet rice wine)
• 1 tbsp sugar
• 2 cloves garlic, smashed (optional)
• 1 slice fresh ginger (optional)
• 1 green onion, cut into 2-inch pieces (optional)

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Instructions

Step 1: Boil the Eggs

1. Bring 4 cups of water to a boil in a medium saucepan.
2. Gently lower the eggs into the boiling water using a spoon.
3. Cook for 6–7 minutes for a jammy yolk or 8–9 minutes for a firmer yolk.
4. Transfer the eggs to an ice bath and let cool for 10 minutes.

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Step 2: Peel the Eggs

1. Gently tap the eggs on a hard surface to crack the shell.
2. Peel under running water for easier removal.

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Step 3: Make the Marinade

1. In a small saucepan, combine soy sauce, water, mirin, and sugar.
2. Add garlic, ginger, and green onion if using.
3. Heat the mixture over low heat, stirring until the sugar dissolves. Do not boil.
4. Let the marinade cool to room temperature.

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Step 4: Marinate the Eggs

1. Place the peeled eggs in a resealable plastic bag or a deep container.
2. Pour the cooled marinade over the eggs, ensuring they are fully submerged.
   • Tip: Use a small plate or a piece of parchment paper to weigh the eggs down if needed.
3. Seal the bag or cover the container and refrigerate for at least 4 hours or up to 24 hours for deeper flavor.

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Step 5: Serve

1. Remove the eggs from the marinade and slice in half.
2. Serve with ramen, rice bowls, or as a snack.

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Tips for Success

• Reuse the Marinade: Strain and refrigerate the marinade for up to 3 days to use again.
• Customize: Adjust the sweetness or saltiness by tweaking the mirin and sugar amounts.
• Marinade Depth: For a darker appearance and richer flavor, marinate the eggs longer (up to 24 hours).