Soy-Marinated Eggs

Name: Soy-Marinated Eggs
Yield: 6 servings
Ingredients: 6 large Eggs; 5 Garlic, peeled; 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes; 0.75 cup Soy Sauce; 3 tbsp mirin (sweet Japanese rice wine); 2 tbsp unseasoned rice vinegar; Toasted Sesame Seeds, for serving optional

These Korean marinated eggs are worthy of obsession. Time sitting in a tangy and salty mix of chiles, soy, mirin, and vinegar delivers a big dose of umami.

Brooke1999

Servings6

Difficultyeasy

Ingredients

6 largeEggs
5Garlic, peeled
3dried chiles de árbol or 1 tsp. crushed red pepper flakes
0.75 cupSoy Sauce
3 tbspmirin (sweet Japanese rice wine)
2 tbspunseasoned rice vinegar
Toasted Sesame Seeds, for serving optional

Instructions

1
Fill a medium bowl halfway with ice, then cover ice with water and set aside. Gently lower 6 large eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer eggs to ice bath and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice bath and peel.
2
Meanwhile, bring 5 garlic cloves, peeled, 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes, ¾ cup soy sauce, 3 Tbsp. mirin, 2 Tbsp. unseasoned rice vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add peeled eggs. Let sit at room temperature at least 1 hour.
3
To serve, drain eggs, quarter, and sprinkle with toasted sesame seeds (if using). Do Ahead: Eggs can be marinated 2 days ahead. Cover and chill. Editor’s note: This recipe for soy-marinated eggs was first printed in our March 2019 issue. Head this way for more top-tier egg recipes →