How to make delicious, simple pickled eggs at home

1. Ingredients for making pickled eggs

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

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

2. How to make pickled 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 one by one.

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 of sugar, 1 tablespoon of 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 roasted sesame seeds and mix well.

Next, place the eggs in a clean glass jar or box with a lid. Then, pour in the soy sauce mixture until the eggs are covered. Soak for about 6 hours to let the eggs absorb the spices.

Step 5 : Enjoy

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

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

central wall a.jpg — Delicious and nutritious pickled eggs. Photo: Afamily

3. Notes when making pickled eggs

To make soy sauce-soaked eggs, you should choose local chicken eggs, the soy sauce-soaked 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 leave them at room temperature for about an hour before boiling.

Do not boil eggs for too long or the yolk will be runny and the pickled eggs will not taste good.

To let the eggs absorb the spices evenly, when putting the eggs in the box, you can use chopsticks or bamboo sticks 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 spicy chili, making you crave more and more.

The remaining soy sauce used to soak 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 sauce-soaked eggs should be stored in the refrigerator and used within 1 week. This is a very convenient dish for those who do not have much time to cook.

With this unique, authentic Korean way of making soy-marinated eggs, we are sure you will succeed.

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