Soy Sauce Eggs
Cook Time 6 hours | Servings 3
Make these eggs ahead of time to complement your homemade ramen or serve atop an Asian-inspired salad.
6 tablespoons water
1 tablespoon sugar
2 tablespoons sherry vinegar
¾ cup soy sauce
1 bunch scallions, chopped
1 teaspoon grated ginger
6 large eggs
How to make it
In a medium bowl, whisk together water, sugar, sherry vinegar and soy sauce. Whisk to dissolve sugar. Stir in scallions and ginger.
Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for 7 minutes. While eggs are cooking, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Remove the eggs from the sweet and salty solution. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
To serve, cut the eggs in half lengthwise and season with salt and pepper.