Soft-Boiled Marinated Eggs
The contrast between the firm, dark-stained exterior and the molten, bright gold yolk is the goal here. Patience during the soak determines the depth of the flavor.
Temperature is your only enemy
Use eggs straight from the refrigerator to keep the yolks centered and consistent. Keep your ice bath ready before you even touch the stove.
- small saucepan
- slotted spoon
- bowl for ice bath
- sealable quart-sized bag or jar
What goes in.
- 6large eggs, cold
- 1/2 cupsoy sauce
- 1/2 cupmirin
- 1/2 cupwater
- 1garlic clove, smashed
- 1slice of fresh ginger
Halt the residual heat
The difference between a runny yolk and a hard-boiled one happens in the sixty seconds after you pull them from the heat. Don't skip the ice.
The method.
Prepare the marinade
Whisk the soy sauce, mirin, water, garlic, and ginger in a jar or bag. Set aside.
Boil the water
Bring a saucepan of water to a rolling boil—enough to cover the eggs by an inch.
The six-minute timer
Lower the cold eggs gently into the water. Set a timer for exactly 6 minutes, keeping the water at a gentle simmer.
Shock the eggs
Transfer the eggs immediately into a bowl filled with water and plenty of ice. Let them sit for 10 minutes until completely cool.
Peel carefully
Crack the shells gently all over and peel under a thin stream of cool running water. The whites will be delicate.
The soak
Submerge the peeled eggs in the marinade. Refrigerate for 4 to 24 hours. Anything longer will make the whites rubbery.
Other turns to take.
Spicy
Add one teaspoon of chili crisp or a split bird's eye chili to the marinade.
Citrus-Infused
Include a thin strip of orange peel in the liquid for a subtle brightness.
When it doesn't go to plan.
To keep the yolks centered, gently stir the eggs in the water for the first 30 seconds of boiling.
If the shells stick, add a teaspoon of vinegar to the boiling water before adding the eggs.
The eggs will float as they marinate; use a paper towel folded on top of them inside the bag to ensure even color.
The ones that keep coming up.
Can I reuse the marinade?
It is not recommended. The raw contact with the egg whites makes the marinade unsafe for reuse after the eggs are removed.
How long do these keep?
They are best consumed within 48 hours of being removed from the marinade.
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