Marinated Soft-Boiled Eggs

Ingredients

• 6 Eggs (For a very runny yolk, cook for 5 min 30; for a creamy yolk, cook for 6 min.)
• 4 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 1 tbsp Sriracha (Optional, to taste.)
• Water (A little water to adjust and dilute the marinade.)
• Fleur de sel (For serving, optional.)

Steps

1. 1

   Bring a pot of water to a boil. Carefully lower the eggs into the water and cook them for 5 minutes 30 for a very runny yolk, or 6 minutes for a creamy yolk.

2. 2

   Immediately transfer the eggs to very cold water to stop the cooking.

3. 3

   Peel the cooled eggs. Peeling them under running water can make this step easier.

4. 4

   In a freezer bag or airtight container, combine the soy sauce, toasted sesame oil, sriracha if using, and a little water to adjust the quantity and dilute the marinade.

5. 5

   Add the peeled eggs and make sure they are well covered with the marinade.

6. 6

   Seal the bag or container and marinate in the refrigerator for 24 hours. Turn the eggs once or twice a day to distribute the marinade.

7. 7

   Serve the eggs as they are with a little fleur de sel, over a bowl of rice, or in ramen.

Notes

Keep refrigerated for 3 to 5 days. The 24-hour marinating time is indicated in the transcript; the description specifies turning the eggs once or twice a day.

Nutrition per serving

• side dish
• snack
• high-protein
• gluten-free
• Asian
• marinated
• simple preparation
• ramen