Marinated eggs

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Published on 180 min snack spring summer fall winter

The perfect umami snack

Ingredients

  • 6 eggs
  • 70 g soy sauce (half dark, half light)
  • 30 g water
  • 1–2 tsp sugar
  • 1 tsp white vinegar optional
  • 1 sesame oil optional

Instructions

  1. Fill a large bowl with cold water (add ice cubes if possible) and place it in the fridge.
  2. Turn the eggs upside down in their carton so the wider end faces up. Pierce a small hole in each egg to help prevent the shell from sticking.
  3. Bring a pot of water to a boil, then gently lower the eggs into the water. Immediately start a timer for 7 minutes. Keep the heat steady so the water remains at a gentle simmer.
  4. When the time is up, transfer the eggs immediately to the chilled bowl of water to stop the cooking. Let them cool completely.
  5. In a separate airtight container, mix the remaining ingredients. Choose a container that fits the eggs snugly in a single layer.
  6. Peel the eggs and place them in the container. Close it and refrigerate for a few hours.
  7. Once the exposed sides of the eggs have marinated, rotate them to ensure even flavor.
  8. The marinated eggs can be stored in the fridge for up to one week. You can reuse the marinade by adding freshly cooked eggs.