Marinated Eggs
Marinated Eggs
Ingredients
For the Base Marinade
- 6 eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin
For Variation #1 (Chili Oil Crunch)
- 2 tablespoons chili oil crunch
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 bunch onions, small, sliced
- as needed green onions, chopped, for garnish (optional)
For Variation #2 (Orange & Onion)
- 1 orange, zested
- 1/2 onion, juiced
- as needed green onions, sliced
- as needed onions, sliced
- as needed Thai chilies, sliced
Instructions
- 1
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.
⏱️ 6 min
- 2
Immediately transfer the boiled eggs to an ice bath to stop the cooking process and cool them down completely.
⏱️ 5 min
- 3
Once cooled, carefully peel the shells off all the eggs.
⏱️ 4 min
- 4
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.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
Place the peeled eggs into a container. Pour the prepared marinade (either Variation #1 or #2) over the eggs, ensuring they are fully submerged.
⏱️ 1 min
- 8
Cover the container and refrigerate the eggs overnight (at least 12 hours) to allow them to marinate.
⏱️ 720 min
- 9
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).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Eggs
For the Base Marinade
- 6 eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin
For Variation #1 (Chili Oil Crunch)
- 2 tablespoons chili oil crunch
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 bunch onions, small, sliced
- as needed green onions, chopped, for garnish (optional)
For Variation #2 (Orange & Onion)
- 1 orange, zested
- 1/2 onion, juiced
- as needed green onions, sliced
- as needed onions, sliced
- as needed Thai chilies, sliced
Instructions
- 1
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.
⏱️ 6 min - 2
Immediately transfer the boiled eggs to an ice bath to stop the cooking process and cool them down completely.
⏱️ 5 min - 3
Once cooled, carefully peel the shells off all the eggs.
⏱️ 4 min - 4
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.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
Place the peeled eggs into a container. Pour the prepared marinade (either Variation #1 or #2) over the eggs, ensuring they are fully submerged.
⏱️ 1 min - 8
Cover the container and refrigerate the eggs overnight (at least 12 hours) to allow them to marinate.
⏱️ 720 min - 9
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).
⏱️ 1 min