I eat 2 boiled eggs for breakfast most days, but they can get a bit boring sometimes. I love the soy eggs that come with ramen, so decided to make a sort-of version of that. I looked at David Chang’s recipe and followed the instructions, but decided to make mine a little more vinegary because I like things tangy. I did not have sherry vinegar so I used a combo of rice vinegar and black vinegar. I subbed Mirin for sugar because I love it.
I used almost 2 cups of liquid total and about half of it was water. I didn’t measure exactly but this is my approximation of the proportions:
- ½ cup Black Soy Sauce
- 3 T Mirin
- 3 T Rice Vinegar
- 2 T Black Vinegar
- 1 cup Water
Play around with the proportions till you get the flavor you like.
I brought a pot of water to boil and added 6 eggs, set a timer for 7 minutes. I stirred the eggs gently for the first 2 minutes to keep the yolks centered.
When the 7 minutes were up, I scooped the eggs out and put them in an ice bath and waited till they cooled. I peeled them under water and plopped them into their soy bath.
I let them sit in the fridge overnight and ate two for breakfast with a sprinkle of togarashi.
They were pretty tasty and made my breakfast a little more exciting than usual. They were salty and tangy with perfect, jammy yolks.
When these are gone, which will be soon, I’m going to keep the marinade for the next batch.