Soy Sauce Eggs
Soy sauce eggs: the crown jewel on a steaming bowl of ramen, the golden-yolked prize on a simple rice bowl.
- MakesMakes 6 eggs
- Cook Time30 minutes
- Active time plus coolingplus marinating
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.
Step 1
In 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.
Step 2
When the water reaches a boil, use a slotted spoon to lower in the eggs. Simmer for 7 minutes. Meanwhile, fill a large bowl with about 4 cups ice and 2 cups water; set near the stove.
Step 3
When the eggs are done, use the slotted spoon to transfer them to the ice bath. Cool for 3 minutes, then remove. Gently tap each egg on the counter, turning to crack all around, then peel, including the thin membrane beneath the shell.
Step 4
Add the eggs to the soy mixture. Fold a paper towel so it fits in the container, dampen it with the marinade and place it on top of the eggs to keep them fully submerged. Cover and refrigerate at least 4 hours or up to 7 days. To serve, remove the eggs from the marinade; let stand at room temperature for 20 to 30 minutes, then halve lengthwise.
