MARINATED BOILED EGGS FOR SOUPS

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MARINATED BOILED EGGS

Great for soups like our Pescetarian Shoyu Ramen and Kimchi Soup!

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Ingredients

  • 2 cloves of garlic
  • 1/2″ piece of ginger
  • 1/2 a Thai chili
  • 1 cup of water
  • 4 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • room temperature eggs
  • ice

Instructions

PREPARE MARINADE

  1. Coarsely chop garlic, ginger and chili.
  2. Throw these guys in a small pot with water, soy sauce, oyster sauce, mirin and sesame oil.
  3. Bring to a boil, then simmer for 5 minutes.
  4. Thoroughly cool in the fridge- you don’t want the heat to cook your eggs as they marinate!

COOK EGGS

  1. Poke a hole in both ends of your eggs with a tack to relieve pressure while cooking.
  2. Bring a small pot of water to a boil. When the water is boiling, carefully add your eggs.
  3. Pour cold water with a few ice cubes into a separate bowl.
  4. When your eggs have boiled for exactly 6 minutes, remove and place them in the ice water.
  5. When they are cool, carefully peel them.

MARINATE EGGS

  1. Carefully place your eggs in a ziplock bag and pour in your marinade. Let any air out of the bag and seal so that eggs are completely covered. Let them marinate for at least 3 hours or over night.
  2. Remove eggs and slice in half with a filleting knife or a piece of fishing line just before you serve them.

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