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Place the 6 eggs in a pot and cover with water. Bring the water to a rolling boil and cook the eggs for 6 minutes for soft-boiled eggs.

Immediately transfer the boiled eggs to an ice bath to stop the cooking process and cool them down completely.

Once cooled, carefully peel the shells off all the eggs.

In a bowl, combine 1/2 cup soy sauce, 1/2 cup water, and 1/4 cup mirin. Stir well to mix the base marinade.

To prepare Variation #1 (Chili Oil Crunch): To the base marinade, add 2 tablespoons chili oil crunch, 1 teaspoon sesame oil, 1 tablespoon sesame seeds, and a small bunch of sliced onions. Stir all ingredients together thoroughly.

To prepare Variation #2 (Orange & Onion): To a separate batch of the base marinade (or if making only this variation, to the original base), zest 1 orange directly into the bowl. Squeeze the juice from 1/2 onion into the marinade. Add sliced green onions, sliced onions, and sliced Thai chilies. Mix all ingredients well.

Place the peeled eggs into a container. Pour the prepared marinade (either Variation #1 or #2) over the eggs, ensuring they are fully submerged.

Cover the container and refrigerate the eggs overnight (at least 12 hours) to allow them to marinate.

The next day, the marinated eggs are ready to be served. Slice them in half and optionally garnish with chopped green onions (especially for the chili oil crunch variation).


Place the 6 eggs in a pot and cover with water. Bring the water to a rolling boil and cook the eggs for 6 minutes for soft-boiled eggs.

Immediately transfer the boiled eggs to an ice bath to stop the cooking process and cool them down completely.

Once cooled, carefully peel the shells off all the eggs.

In a bowl, combine 1/2 cup soy sauce, 1/2 cup water, and 1/4 cup mirin. Stir well to mix the base marinade.

To prepare Variation #1 (Chili Oil Crunch): To the base marinade, add 2 tablespoons chili oil crunch, 1 teaspoon sesame oil, 1 tablespoon sesame seeds, and a small bunch of sliced onions. Stir all ingredients together thoroughly.

To prepare Variation #2 (Orange & Onion): To a separate batch of the base marinade (or if making only this variation, to the original base), zest 1 orange directly into the bowl. Squeeze the juice from 1/2 onion into the marinade. Add sliced green onions, sliced onions, and sliced Thai chilies. Mix all ingredients well.

Place the peeled eggs into a container. Pour the prepared marinade (either Variation #1 or #2) over the eggs, ensuring they are fully submerged.

Cover the container and refrigerate the eggs overnight (at least 12 hours) to allow them to marinate.

The next day, the marinated eggs are ready to be served. Slice them in half and optionally garnish with chopped green onions (especially for the chili oil crunch variation).
