Korean Soy-Marinated Jammy Eggs

Eggs are one of the most versatile items that you can cook. You can fry them in chili crisp or scallion oil, make a frittata, or roll them into a tamagoyaki for something fancy. But let me introduce you to my most recent favorite way to eat eggs: soy-marinated eggs. Soft-boiled, jammy eggs are marinated in a salty, savory, lemony seasoning with lots of aromatics. I promise this will be your new go-to egg recipe you’ll want to make every week.

You can put them over toast or in a sandwich, or plop one in a bowl of ramen soup. I like to enjoy them on a bed of steaming white rice with a drizzle of the soy sauce marinade over the top (and a side of Korean seaweed, which I highly recommend!). It’s a satisfying and delicious lunch that’s ready in seconds!  

INGREDIENTS

• 10 large eggs

• 1/4 medium yellow onion

• 3 medium scallions

• 1 medium serrano pepper (optional)

• 3 cloves garlic

• 1 cup light soy sauce or tamari

• 1 cup water

• 1/4 cup granulated sugar

• 3 tablespoons mirin

• 1 tablespoon toasted sesame oil

• 1 tablespoon white toasted sesame seeds

• 1 teaspoon hondashi (optional)

• 1/2 medium lemon

• Cooked white rice, for serving

* Makes: 10 Eggs

INSTRUCTIONS

1. Fill the large saucepan with cold water about three-quarters full. Bring to a boil over medium-high heat. Gently add 10 large eggs to the boiling water. Boil for 6 minutes 30 seconds for a runny yolk, or 8 minutes for soft-boiled eggs. Meanwhile, fill a large bowl halfway with ice and water to make an ice water bath.

2. Transfer the eggs to the ice water bath and let sit until cooled, about 8 minutes. Remove from the ice water bath and peel. Place in a flat container that will fit the eggs snuggly in a single layer.

3. Prepare the following, adding each to the same large bowl as you complete it: Finely dice 1/4 medium yellow onion (about 1/4 cup); thinly slice 3 medium scallions (about 1/2 cup), 1 medium serrano pepper (about 1 tablespoon), and 3 garlic cloves.

4. Add 1 cup soy sauce or tamari, 1 cup water, 1/4 cup granulated sugar, 3 tablespoons mirin, 1 tablespoon toasted sesame oil, 1 tablespoon toasted sesame seeds, and 1 teaspoon hondashi. Whisk well to combine, then pour over the eggs.

5. Thinly slice 1/2 medium lemon and place evenly over the eggs. Cover and refrigerate for at least 6 hours or up to overnight before serving. Serve over hot white rice with a little bit of marinade if desired.

STORAGE: If the eggs have been marinated overnight, remove them from the marinade (they will get too salty if they stay in the marinade). Refrigerate the marinade and eggs in separate airtight containers for up to 4 days.