Pickling, Brining & Marinating
Korean soft-boiled marinated eggs are delightfully delicious! You have the savory egg yolks that compliments the spicy, salty and sweet flavors of the brining sauce! Drizzled over rice and you have a comfort meal entertaining your tastebuds! I hope you enjoy these as much as I do! Bon Appétti!
Ingredients
12 eggs soft boiled with shells removed
¾ cup high quality soy sauce
½ cup water
½ cup brown sugar
1 tbsp minced garlic (4 cloves)
1 tbsp apple cider vinegar
1 tsp salt
1 tsp sesame seeds
2 spring onions chopped
5 red thai chili chopped (optional, I like it spicy)
Method
Bring 2 quart of water to a boil in a pot that will fit all twelve eggs.
Once the water begins to boil; use a ladle and gently add eggs to the pot. Let the water warm up again and reduce heat to medium. Cook eggs for 6.5 minutes so that the yolks are still runny.
Prepare an ice bath for eggs. This will stop eggs from cooking once removed from the heat.
While eggs are cooling down in their ice bath, prepare the brine.
Combine all ingredients and mix until sugar dissolves.
Peel eggs, rinse clean and place into storage container. Cover with brine mixture.
Place in the refrigerator overnight. Enjoy with hot rice the next day!
Eat eggs within a week. Please note that the eggs will continue to absorb the brine daily. They will continue to get saltier. However, they are so delicious that you’ll finish them before half a week even passes! Bon Appétit!
