Addictive Soy Sauce Marinated Eggs
Addictive Soy Sauce Marinated Eggs
Super Simple! The Ultimate “Drug Egg” Soy Sauce Marinade Recipe
The perfect dish for when you have no appetite! These ‘drug eggs’ are made with a sweet and savory special soy sauce marinade that creates a deep, rich flavor. They are incredibly satisfying when mixed with hot rice. Make these delicious, soft-boiled marinated eggs that even children love!
Main Ingredients- 10 fresh eggs
- 1 bunch of chives (about 30g)
- 1/2 onion (small)
For Boiling Eggs- 1 Tbsp coarse salt
- 2 Tbsp vinegar
Golden Soy Sauce Marinade- 600ml water (3 cups)
- 250ml soy sauce (1 cup + 1/4 cup)
- 250g granulated sugar (approx. 1 cup + 1/4 cup)
- 2 stock cubes (e.g., chicken or vegetable)
- 3 pieces dried kelp (kombu, approx. 5x5cm)
- 1 stalk green onion (white parts mainly)
- 3 green onion roots
- 1 Tbsp coarse salt
- 2 Tbsp vinegar
Golden Soy Sauce Marinade- 600ml water (3 cups)
- 250ml soy sauce (1 cup + 1/4 cup)
- 250g granulated sugar (approx. 1 cup + 1/4 cup)
- 2 stock cubes (e.g., chicken or vegetable)
- 3 pieces dried kelp (kombu, approx. 5x5cm)
- 1 stalk green onion (white parts mainly)
- 3 green onion roots
Cooking Instructions
Step 1
Take the eggs out of the refrigerator 30 minutes to 1 hour before cooking to let them come to room temperature. This helps prevent the eggs from cracking while boiling and makes them ideal for soft-boiling.
Step 2
Prepare the ingredients for the soy sauce marinade. You’ll need 1 stalk of green onion (cleaned), 3 pieces of dried kelp, 2 stock cubes, and 3 clean green onion roots. You can substitute or add other aromatics you have in your fridge, such as garlic or ginger.
Step 3
Wash the chives thoroughly, pat them dry, and finely mince about 30g. Peel and finely mince half an onion. You can adjust the size of the chopped vegetables to your preference.
Step 4
Now, let’s make the delicious soy sauce marinade. Pour 600ml of water, 250ml of soy sauce, and 250g of granulated sugar into a pot. You can adjust the amount of sugar based on your sweetness preference.
Step 5
Add the prepared green onion stalk, green onion roots, dried kelp, and 2 stock cubes to the pot. Bring the mixture to a boil over high heat. Once it starts boiling, immediately reduce the heat to medium-low. Cover the pot and simmer gently for 10 minutes to allow the flavors to infuse.
Step 6
After 10 minutes, carefully remove only the dried kelp from the pot. Boiling kelp for too long can result in a bitter taste. Once the kelp is removed, continue to simmer the soy sauce mixture uncovered for another 5 minutes to achieve the desired consistency.
Step 7
Once the soy sauce mixture has simmered sufficiently, turn off the heat. Strain the liquid through a fine-mesh sieve into a clean bowl or container. This will give you a clear and smooth soy sauce marinade.
Step 8
It is crucial to let the strained soy sauce marinade cool down completely. A warm marinade can affect how the eggs cook. Ensure it is lukewarm or completely chilled before use. (You can speed this up by refrigerating it).
Step 9
In a separate pot, add enough water to cover the eggs. Add 1 tablespoon of coarse salt and 2 tablespoons of vinegar to the water. Salt and vinegar help make the eggshells easier to peel. Bring the water to a rolling boil.
Step 10
Once the water is at a full boil, carefully lower the room-temperature eggs into the pot. It’s best to use a spoon to gently place the eggs in to avoid them hitting the bottom and cracking.
Step 11
After adding the eggs, boil them for exactly 8 minutes. This is the perfect duration for achieving a jammy, soft-boiled yolk. Adjust the heat slightly during boiling to prevent the eggs from bumping into each other too vigorously.
Step 12
After 8 minutes, immediately transfer the boiled eggs to an ice bath (cold water) and let them cool for at least 5 minutes. Chilled eggs are much easier to peel. Peeling them under running water can make the process even smoother.
Step 13
Arrange the peeled eggs neatly in your chosen storage container. Sprinkle the minced chives and onion evenly over the eggs. These vegetables will add extra flavor to the eggs and marinade.
Step 14
Pour the completely cooled soy sauce marinade over the eggs, ensuring they are fully submerged. If the marinade doesn’t cover the eggs completely, you can make a bit more by mixing equal parts water and soy sauce.
Step 15
Seal the container with a lid or plastic wrap and refrigerate for at least one day to allow the flavors to meld. The longer they marinate, the deeper the flavor will penetrate the eggs, making them even more delicious. Enjoy your homemade marinated eggs!
