Runny on the inside but perfectly cooked and spiced on the outside, these soy pickled eggs are simply delicious. No ramen is complete without them. That is not to say, of course, that this delicious treat would be out of place in any other soup, stew, or rice bowl of your choosing, so this recipe will surely be handy in your day-to-day life.
Prep Time
2 hours and 5 minutes
Ingredients for Soy Pickled Eggs:
Method of preparing the Soy Pickled Eggs:
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In a bowl, dissolve the sugar in the warm water, and then stir in the rice vinegar and soy sauce.
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Bring a big pot of water to a boil. Carefully submerge the eggs and cook them for precisely 7 minutes. For the first two minutes of cooking, we recommend stirring the water to help them cook evenly.
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While the eggs are boiling, prepare a big bowl of ice. When the eggs are cooked, place them directly into the ice to halt the cooking process immediately.
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When the eggs are cool to the touch, peel and submerge them in the soy sauce mixture. Refrigerate. Let the eggs marinate for 2 to 6 hours.
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Remove the eggs from the marinade and serve immediately or seal the eggs in an airtight container and refrigerate for up to a month.
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Before serving, cut each egg lengthwise into half and season with flaky salt and freshly ground black pepper.
Chef's Tip:
Save the marinade and use it to make another batch of soy pickled eggs.
Source: Food52.com
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