Soy-Marinated Jammy Eggs (Printable Version)
Soft eggs marinated in a rich soy and citrus blend, great as a topping or side with rice.
# Ingredients:
→ Main
01 -
10 large eggs
02 -
1/4 medium yellow onion, finely diced
03 -
3 medium scallions, thinly sliced
04 -
1 medium serrano pepper, thinly sliced (optional)
05 -
3 garlic cloves, thinly sliced
→ Marinade
06 -
1 cup soy sauce or tamari
07 -
1 cup water
08 -
1/4 cup granulated sugar
09 -
3 tablespoons mirin
10 -
1 tablespoon toasted sesame oil
11 -
1 tablespoon white toasted sesame seeds
12 -
1 teaspoon hondashi
13 -
1/2 medium lemon, thinly sliced
→ To Serve
14 -
Steamed white rice
# Steps:
01 -
Fill a large saucepan three-quarters full with cold water and bring to a boil over medium-high heat. Carefully lower eggs into the water and boil for 6 minutes 30 seconds for jammy yolks, or up to 8 minutes for soft-boiled.
02 -
Fill a large bowl halfway with ice and water. When eggs are cooked, immediately transfer to the ice bath and cool for about 8 minutes.
03 -
Gently peel cooled eggs and place them snugly in a flat container in a single layer.
04 -
In a large bowl, combine finely diced yellow onion, thinly sliced scallions, serrano pepper (if using), and garlic. Add soy sauce or tamari, water, granulated sugar, mirin, toasted sesame oil, toasted sesame seeds, and hondashi. Whisk until sugar is dissolved.
05 -
Pour the marinade over the eggs, ensuring they are fully covered. Top evenly with thinly sliced lemon.
06 -
Cover the container and refrigerate for at least 6 hours or overnight. Serve chilled or at room temperature over steamed white rice, with a spoonful of marinade if desired.
# Notes:
01 -
For best texture and flavor, avoid marinating eggs for more than 24 hours; remove from marinade once fully seasoned and store separately, refrigerated, for up to 4 days.