Korean · Lunch
Soy Braised Eggs
Soft-boiled eggs peeled and steeped in a soy, garlic and scallion braising liquid until deeply seasoned and lacquered brown on the surface. Served halved over warm rice with sesame seeds and chili, this Korean side dish balances salty, sweet and savory notes in a jammy, umami-rich bite.
$2
10 minsPrep
7 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
413Calories
16.8gProtein
13.5gFat
36.2gCarbs
7.2gSugar
1.6gFiber
2350mgSodium
372mgChol
3.6gSat Fat
280mgPotassium
70mgCalcium
2.4mgIron
1.1mcgVitamin B12
8mgVitamin C
vegetarian
low-calorie
rich-umami
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Bring a small pot of water to a rolling boil over high heat and set a bowl of ice water alongside.
2
Boil
Lower the eggs gently into the boiling water and cook for 6.5 minutes over medium heat until the white sets fully but the yolk remains molten in the center.
3
Cool
Transfer the eggs straight into the ice water and let sit for 5 minutes until cool enough to handle, then peel carefully.
4
Build
Whisk the soy sauce, water, rice vinegar and sugar together in a small bowl, then stir in the sliced garlic, scallion, and chili.
5
Marinate
Place the peeled eggs into the soy mixture in a small container, fully submerged, and refrigerate for at least 4 hours.
6
Plate
Halve the eggs lengthwise, arrange over the warm rice, spoon braising liquid on top and finish with sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 1/2 cup120ml soy sauce
- 4 tbsp60ml water
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame oil
- 4 cloves4 cloves garlic
- 22 scallion
- 11 small chili-fresh
- 1 tsp1 tsp sesame seeds
- 1 cup200g cooked white rice, to serve
