Not sure about others, but the exact thing that came to my mind when I first learnt about the soy marinated eggs is that so much soy sauce was used. Sometimes nearly one full cup, that's like half of my skinny bottle of expensive organic soy sauce. And that's what held me back from making the soy marinated eggs at first.
However, housewives are always smart and resourceful. I still went ahead and used up quite the amount of soy sauce. But instead of letting the marinade goes to waste in the end, I saved it up and used in other dishes. Either further marinate some fish with it, or as a dipping sauce for pork slices, or even added to dry noodles. Now I found my peace and nothing goes to waste after a dozen of delicious soy marinated eggs.
Korean soy marinated eggs -
Ingredients (about 8 to 12 eggs)?
- 8 to 12 eggs
- 1 red chili
- 1 jalapeño chili
- 1/4 red onion
- 2 garlic cloves
- 2 stalks scallion
- 1 tablespoon toasted white sesame seeds
- 3/4 cup soy sauce
- 3/4 cup chicken stock
- 1/8 cup sugar
- 1 tablespoon black vinegar
- Some salt
- Some sesame oil
- Some pre-boiled or filtered icy cold water
How?
Have a pot of filtered or pre-boiled water ready, either add lots of ice cubes there or store in the fridge first to lower the temperature. Since it'll be used to cool down the boiled eggs, I do suggest use drinkable water just to be safe.
Destem and chop the scallion. Destem and chop both the red chili and jalapeño. Peel and chop the garlic cloves. Transfer all of the above to the big container that'll be use for marinating the eggs.
In that container, also add 3/4 cup of soy sauce, 3/4 cup of chicken stock, 1/8 cup of sugar,1 tablespoon of black vinegar, and 1 tablespoon of toasted white sesame seeds.
Have a pot filled with water, bring to a boil and add a pinch of salt. Once boiling, gently add in 8 to 12 eggs. I prefer fully cooked eggs here, but it's up to you if you want to aim for semi-runny yolk consistency. For fully cooked version, it'll take about 7 to 8 minutes.
Once done, transfer the eggs to cold water and wait till cool enough to handle by hand.
Once ready, remove the eggs from cold water and peel the shells. Perhaps give it a rinse to make sure no more tiny bits of shells remain. Put the eggs to the marinade.
Of course the eggs will appear pale and white in the beginning, but look, just after 10 minutes in the marinade and I move the eggs around, the other side was already darkened.
Put on the lid and into the fridge overnight. Remember to move around the eggs half way through.
When ready to serve, drizzle extra marinade all over. Like what I did here, and all that quinoa rice soaked up the flavorful sauce, so good.
If you'd like, drizzle some sesame oil too, just couple drops per egg should be enough.
Don't worry if you can't finish the eggs the day after. I actually enjoyed this batch of soy marinated eggs over like 5-day span. However, be sure to use very clean and dry utensils when scooping out the eggs. Especially don't let any water droplets get it, which might induce bacteria growth in that case.
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