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Soy-Marinated Jammy Eggs

Recipe by Lynn

These soy-marinated eggs are soft-boiled until the yolks are creamy and jammy, then soaked in a savory-sweet marinade with soy sauce, ginger, garlic, rice vinegar, and sesame oil. They’re an easy make-ahead addition to salads, grain bowls, toast, and more.

Ingredients

  • 6 large eggs
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 TBSP rice vinegar
  • 1 TBSP honey
  • 1 TBSP finely grated fresh ginger
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 small garlic clove, finely grated or minced
  • Optional: 1 TBSP sesame seeds for garnish

Instructions

Boil the eggs

  1. Bring medium pot of water to a full boil. Gently lower in 6 cold eggs with a spoon. Cook for 7 minutes for creamy, jammy yolks.

Ice bath

  1. Immediately transfer the eggs to a bowl of ice water. Let them sit for 5–10 minutes until completely chilled.

Peel

  1. Gently crack and peel the eggs under cool running water. Pat dry.

Make the marinade

  1. In a small bow, whisk all of the ingredients together.

Marinate

  1. Place the 6 peeled eggs in a 1½–2 cup glass container, ideally in a single layer. Pour the marinade over them. They should be mostly submerged. Cover and refrigerate for at least 4 hours, turning the eggs once or twice if they’re not completely covered.

For the salad

  1. Remove the eggs from the marinade, gently pat them dry, and halve just before serving so the yolks stay creamy and the cut surface looks fresh.

Find it online: https://familytreefoodie.com/soy-marinated-eggs/

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