질문하기
Jammy soft-boiled eggs soaked in soy marinade — these Korean-Japanese style eggs are addictive. Once you learn them, you'll always have a batch in the fridge.
Bring a medium pot of water to a rolling boil over high heat, then adjust to a steady simmer.
Gently lower 8 large eggs into the water with a slotted spoon and immediately set a timer for 7 minutes for jammy centers.
While eggs cook, prepare an ice bath by filling a large bowl with ice and water.
Once the timer goes off, transfer eggs into the ice bath for 5 minutes to stop cooking, ensuring the ideal soft texture.
Meanwhile, combine 0.5 cup soy sauce, 0.25 cup mirin, 1 tbsp sugar, 1 tbsp rice vinegar, 2 crushed garlic cloves, 1 sliced scallion, 0.5 tsp black peppercorns, and 2 cups water in a container to make the marinade.
Carefully peel the cooled eggs, being mindful not to tear the whites, and place them in the marinade ensuring all eggs are submerged.
Cover and refrigerate at least 4 hours, ideally overnight, turning eggs occasionally to ensure even marinating.
When ready, slice eggs in half and serve as a snack or topping, enjoying their jammy centers and savory flavor.
