Marinated Soft Boiled Eggs

Course: Side Dish

Cuisine: Asian

Prep Time: 5

Cook Time: 7

Total Time: 12

Servings: servings

Calories: 207kcal

Author: Lord Byron's Kitchen

The perfect addition to any piping hot bowl of ramen or spicy noodles, Marinated Soft Boiled Eggs add flavour and texture. The velvety consistency of that golden yellow yolk offers a touch of creaminess and smoothness to soups and noodles. Try chopping a couple of these eggs over steamed rice too!

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Ingredients

12 large eggs
2 tablespoons white vinegar
1 cup water
10 tablespoons low-sodium soy sauce
8 tablespoons mirin
4 teaspoons dark soy sauce
2 teaspoons sesame oil

Instructions

Using a pan or pot with a large surface, fill it with two inches of water. Add the vinegar. (You will want to use a pan or pot large enough so that 12 eggs can sit in the pan in a single layer.)
Over high heat, bring the water and vinegar mixture to a boil.
Once boiling, carefully add the eggs directly from the fridge. The eggs should not be at room temperature! Boil the eggs for 7 minutes.
Use a rubber spoon or spatula to gently stir the eggs in a clockwise manner for 30 seconds. (These 30 seconds are included in the 7 minutes of boiling time.)
After the 7 minutes have passed, transfer the eggs into an ice bath (A large bowl of very cold ice water.) to cool.
In the meantime, add the remaining ingredients to a large resealable bag.
Once the eggs are cool to the touch, peel them and transfer them to the bag with the marinade ingredients.
Push as much air as possible out of the bag and seal it. Refrigerate and marinate the eggs for a minimum of 24 hours.
The eggs can be stored refrigerated in the marinade for up to 3 days. After that, remove any leftover eggs from the marinade and transfer them to a food safe container with a lid. Those can be refrigerated for another 2-3 days.

Nutrition