Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Soy Sauce Eggs
Eggs that are soft-cooked, peeled and marinated in soy sauce are a delicious way to finish a salad, rice bowl or noodle soup. They also are great on avocado toast or as snack on their own. The soy tints the eggs brown, while salt and sugar (we like the floral notes of honey) gently cure the eggs, so over time, they gradually become firmer. Our recipe marinates for a minimum of 4 hours, but the eggs will keep for up to a week, at which point only the very center of the yolks will be soft and slightly gooey. Korean-style soy eggs typically include punchy aromatics in the marinade. If you like, stir 2 teaspoons toasted sesame seeds, 2 thinly sliced scallions, 1 thinly sliced fresh chili and 1 minced garlic clove into the soy mixture before adding the peeled eggs. These ingredients do lose their freshness, though, so consume the eggs within three days.
Makes
6 eggs
30 minutes
plus marinating
Ingredients
-
⅓
cup warm water
-
¼
cup honey
Directions
-
01In a large saucepan over medium-high, bring to a boil 3 inches of water. Meanwhile, in a tall quart-size container, combine the warm water, honey and star anise (if using); stir until the honey dissolves. Stir in the soy sauce and sake; set aside.
