Super Addictive Korean Marinated Eggs

Ingredients

• 6 Large eggs (At room temperature if possible; the goal is to have runny or semi-runny yolks.)
• 0.5 cup Water (For the marinade.)
• 0.5 cup Soy sauce (Preferably regular, not reduced-sodium.)
• 2 tbsp Honey (Dissolve completely into the liquids.)
• 0.25 Onion (Finely chopped.)
• 0.25 Red bell pepper (One piece; first cut into strips, then into small dice.)
• 1 Green onion (Finely chopped; reserve a little for garnishing when serving.)
• 3 dientes Garlic (Grated or very finely chopped.)
• 1 tbsp Sesame seeds (For the marinade; use more optionally for garnish.)
• Sesame oil (A small drizzle, optional, for serving over the rice and eggs.)
• Cooked white rice (For serving, optional.)

Steps

1. 1

   Prepare a small airtight container, approximately 760 ml, so the eggs will be completely covered by the marinade.

2. 2

   In the container, combine the water, soy sauce, and honey. Stir until the honey has completely dissolved.

3. 3

   Finely chop the onion and red bell pepper. Cut the pepper into strips and then into small dice.

4. 4

   Finely chop the green onion. To avoid large pieces, first cut it in half lengthwise and then chop it.

5. 5

   Add the onion, bell pepper, green onion, grated garlic, and sesame seeds to the container. Mix very well until all the vegetables and aromatics are incorporated into the liquid.

6. 6

   Fill a pot with enough water to reach approximately four finger-widths deep and heat it until boiling.

7. 7

   When the water comes to a boil, slightly lower the heat so the boil is not too vigorous and does not crack the eggs.

8. 8

   Using a spoon, carefully lower the eggs into the hot water one at a time. Once they are all in, slightly increase the heat again until you have a gentle, steady boil.

9. 9

   Cook the eggs for approximately 6 minutes and 30 seconds if they are small to medium-sized, or around 7 minutes if they are large or extra-large. The goal is for the whites to be set while the yolks remain runny or semi-runny.

10. 10

    While the eggs are cooking, prepare a large bowl with very cold water and ice.

11. 11

    As soon as the cooking time is up, immediately transfer the eggs from the hot water to the ice bath. Let them cool completely to stop the cooking.

12. 12

    To peel them, gently tap the top and bottom of each egg first. Then press and roll the egg gradually to crack the entire shell, without applying too much force so you do not break the yolk.

13. 13

    Find the air pocket at the base of the egg and begin removing the shell from there. Carefully peel each egg under a gentle stream of water if needed.

14. 14

    Place the peeled eggs in the container with the marinade. Gently submerge them so they are covered by the liquid.

15. 15

    Cover the container and refrigerate the eggs overnight so they can absorb the flavor of the marinade.

16. 16

    To serve, place white rice in a bowl and add some of the marinade. Slice or halve an egg over the top, add a small drizzle of sesame oil, and finish with chopped green onion.

Notes

Store leftover eggs separately from the marinade in another container and consume them within 2 or 3 days. If they remain in the sauce, they will continue marinating and may become too salty. The leftover marinade can be reused: marinate sliced cucumber for approximately 5 hours; mix it with wasabi or mustard and white wine vinegar to serve with cold soba noodles; or use it to cook salmon over medium heat until it reduces and thickens, like a teriyaki-style sauce.

Nutrition per serving

• breakfast
• main course
• Korean cuisine
• high-protein
• marinated
• gluten-free
• meal prep
• rice accompaniment