Korean · Lunch
Soy Braised Eggs (Low-Calorie)
Two large eggs simmer gently in a light soy-garlic broth sweetened with honey, then rest in the reduced liquid until glossy and marbled. Served over a small portion of rice with scallion, sesame oil, and sesame seeds in traditional Korean jangjorim style.
$2
8 minsPrep
20 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
342Calories
17.1gProtein
10.2gFat
37.2gCarbs
6.8gSugar
0.9gFiber
1165mgSodium
372mgChol
2.9gSat Fat
310mgPotassium
73mgCalcium
2.6mgIron
1.2mcgVitamin B12
3.8mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Boil water in a small saucepan, lower in 2 eggs, boil 6-7 minutes until jammy, transfer to ice bath 1 minute.
2
Simmer
Combine water, soy sauce, honey, garlic, and ginger over medium heat 2-3 minutes until honey dissolves.
3
Braise
Add peeled eggs and scallion to broth over low heat 8-10 minutes, turning once, until whites turn deep amber.
4
Plate
Halve eggs over rice, spoon broth on top, finish with sliced scallion, sesame oil, and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2/3 cup160ml water
- 4 tbsp60ml low-sodium soy sauce
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 1 tsp1 tsp toasted sesame oil
- 1 tsp1 tsp sesame seeds
- 2/3 cup130g cooked white rice, to serve
