Soft Boiled Soy Eggs
Ingredients
6 large eggs
3-4 cloves of garlic, peeled and chopped roughly
1/2 tbsp dried chili flakes
1/2 cup soy sauce
3 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 cup water
Instructions
In a medium-sized pot, bring 3 cups of water to boil. Gently put in your eggs and set a timer for 7 minutes.
In the meantime, combine your garlic, chili flakes, soy sauce, mirin, rice wine vinegar, sesame oil and water into a container that has an airtight lid.
Once your eggs are done cooking for 7 minutes, remove them from the water and move into a bowl with ice water. After 2-3 minutes, take your eggs out and start gently peeling the shell.
I like to use a small spoon to help the shell off. Peeling soft boiled eggs can be a tedious process but this helps!
Once you have peeled your eggs, put them into your salty solution. Let them soak up the solution for a minimum of 2 hours before serving, with a maximum of 24 hours.
Once taken out from the solution, move your eggs to an airtight container for up to 4 days in the refrigerator!
Eat your soy eggs alone or with many things—my favourite is on top of black bean ramen alongside thinly sliced cucumber. :)
