Description
Korean marinated eggs deliver a bold umami punch with rich soy-infused flavors dancing across silky surfaces. Spirited home cooks can quickly master these delectable protein-packed treats that elevate breakfast, lunch, and dinner with minimal kitchen effort.
Ingredients
Scale
Main Protein:
- 4 large eggs
Marinade Ingredients:
- 1/4 cup (60 milliliters) soy sauce
- 1/4 cup (60 milliliters) water
- 1 tablespoon (15 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) honey
- 1 tablespoon (15 milliliters) sesame oil
Aromatics and Garnish:
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame seeds
- 1 stalk green onion, chopped
Instructions
- Prepare a pot of water and bring to a vigorous boil, ensuring sufficient depth to fully submerge the eggs.
- Gently lower the eggs into the rolling water, maintaining a consistent temperature for precise cooking duration of 7-8 minutes to achieve soft, creamy yolks.
- Create an ice bath in a separate bowl with cold water and ice cubes to rapidly halt the cooking process and preserve the eggs’ delicate texture.
- Carefully transfer the boiled eggs from the hot water directly into the prepared ice bath, allowing them to cool for 2-3 minutes.
- Once the eggs are comfortably cool to touch, delicately remove the shells, ensuring minimal damage to the egg whites.
- Prepare the marinade by combining soy sauce, mirin, rice vinegar, garlic, and green onions in a non-reactive container.
- Submerge the peeled eggs completely in the marinade, ensuring they are fully covered and can absorb the rich, umami flavors.
- Refrigerate the marinating eggs for 2-4 hours, occasionally rotating them to guarantee even flavor distribution.
- When ready to serve, remove the eggs from the marinade and slice in half, revealing the beautifully seasoned interior.
- Garnish with additional sliced green onions and a sprinkle of toasted sesame seeds for enhanced visual appeal and complementary texture.
Notes
- Cooking eggs perfectly depends on timing and temperature, so use a timer and watch carefully to achieve your desired yolk consistency.
- For soft, creamy yolks, aim for 6-7 minutes of boiling, while 8-9 minutes will give you firmer, more set yolks with less runniness.
- Consider using room temperature eggs to prevent cracking and ensure even cooking throughout the egg.
- Gently tap and roll peeled eggs on a hard surface to help separate the shell more easily, minimizing egg white damage during peeling.
- Prep Time: 10 minutes
- Cook Time: 8 minutes (for boiling eggs)
- Category: Breakfast, Snacks, Appetizer
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 186 mg