Korean · Lunch
Soy Braised Eggs (Dairy-Free)
Soft-boiled eggs marinated in a Korean-style soy braise with garlic, ginger, scallion and chili, served halved over warm rice. The braising liquid turns jammy yolks salty-sweet. Finished with sesame oil, toasted sesame seeds and scallion for a savoury, umami-rich bite.
$3
10 minsPrep
7 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
398Calories
16.8gProtein
12.5gFat
42.1gCarbs
7.2gSugar
1.5gFiber
2240mgSodium
372mgChol
2.1gSat Fat
315mgPotassium
65mgCalcium
2.8mgIron
1.1mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
dairy-free
Instructions
1
Prep
Boil a small pot of water over high heat. Gently lower the eggs in with a spoon; boil 6.5 minutes until jammy, then transfer to an ice bath for 5 minutes.
2
Build
Whisk together soy-sauce, water, rice vinegar, brown sugar, garlic, ginger-fresh, half the scallion and chili until sugar dissolves.
3
Marinate
Peel the cooled eggs, place in a small container, pour the soy mixture over until fully submerged. Cover and marinate in the fridge for 4 hours, turning once halfway.
4
Plate
Halve the marinated eggs lengthwise and set over warm rice. Spoon braising liquid on top, finish with remaining scallion, sesame-oil and sesame-seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1/2 cup120ml soy-sauce
- 1/2 cup120ml water
- 2 tbsp2 tbsp rice-vinegar
- 2 tsp2 tsp brown-sugar
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 11 fresh chili
- 1 tsp1 tsp sesame-oil
- 1 tsp1 tsp sesame-seeds
- 1 cup190g white-rice-cooked, to serve
