How to make delicious, simple soy-marinated eggs at home

1. Ingredients for making soy-marinated eggs

Chicken eggs: 9 eggs
Soy sauce: 200ml
Filtered water: 250ml
Onion: Half an onion
Garlic: 1-2 bulbs
Shallots: 3 bulbs
Green onions: 5 stalks
Fresh chili: 10 fruits
Roasted sesame: 10g
Spices: sugar, salt, white wine, vinegar

central wall 1.jpg — Ingredients for making soy-marinated eggs. Photo: thoidaiplus.suckhoedoisong.vn

2. How to make soy sauce-marinated eggs

Step 1: Prepare ingredients

Wash each egg gently.

Wash and finely chop green onions. Peel, wash and thinly slice garlic and shallots. Wash fresh chili peppers, leave whole or slice as desired. Peel and dice onions.

Step 2 : Boil eggs

Place a pot of water on the stove, bring to a boil over medium heat, then add 1 tablespoon of vinegar and 1 teaspoon of salt to make the eggs easier to peel. When the water boils, reduce the heat and drop 9 eggs into the pot.

Once the eggs are cooked, remove them and immediately place them in a bowl of ice water. Wait until they cool before peeling. The ideal time to boil soft-boiled eggs is about 6-7 minutes.

Step 3: Make soy sauce

Add water, soy sauce, 2 tablespoons sugar, 1 tablespoon white wine to the pot and turn on the stove to boil until the sugar dissolves, season to taste then turn off the stove. So you have the soy sauce mixture to soak the eggs.

Step 4 : Soak the eggs

Wait for the soy sauce to cool completely, then add onion, green onion, garlic, chili, shallot and sesame seeds and mix well.

Next, place the eggs in a clean glass container or jar with a lid. Then, pour in the soy sauce mixture until the eggs are completely covered. Let it soak for about 6 hours to let the eggs absorb the seasoning.

Step 5 : Enjoy

After the eggs have absorbed the spices, you take them out and eat them with white rice, bread or noodles, all very delicious.

You can combine pickled eggs with pickles, boiled vegetables or seaweed leaves to make the dish less boring and add more flavor.

Central Park a.jpg — Delicious and nutritious pickled eggs. Photo: Afamily

3. Notes when making pickled eggs

To make soy sauce eggs, you should choose local chicken eggs, the soy sauce eggs will be fatter and more delicious.

Chicken eggs should be fresh and delicious with the following signs: The eggshell is still a bit rough, with a light layer of powder covering the outside. The egg feels heavy when picked up. When held up to the light, there are very small air holes.

If eggs are kept in the refrigerator, take them out and let them come to room temperature for about an hour before boiling.

Do not boil eggs for too long or the yolk will be runny and the soy sauce-soaked eggs will not be delicious.

To let the eggs absorb the spices evenly, when putting the eggs in the box, you can use chopsticks or a bamboo stick to insert on top so that the eggs are covered with soy sauce.

The finished product has a beautiful golden brown color. When you split the egg in half, you will see that the egg white is just cooked, crispy and soft, the yolk is sticky, and the soy sauce is thick and delicious.

When eating, you can feel the rich flavor of eggs soaked in salty and sweet soy sauce, with the light aroma of onions, garlic and a little bit of chili, making you crave more and more.

The remaining soy sauce for soaking eggs can be used to boil more eggs and then soak them again, or mixed with hot rice or used as a dip for boiled vegetables.

Soy-marinated eggs should be kept in the refrigerator and used within a week. This is a very convenient dish for those who do not have much time to cook.

With this unique and authentic Korean recipe for soy-marinated eggs, we are confident you will succeed.

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