Soy Sauce Eggs
Serve with sticky rice and sliced seaweed. Perfect for breakfast, lunch, or dinner!
- 6 large eggs see note below
- ¾ cup low-sodium soy sauce
- 3 Tbsp rice vinegar
- ½ Tbsp sesame oil
- 2 medium garlic cloves thinly sliced
- Bring a large pot of water to a rapid boil. Set a timer for 7 minutes, then immediately (and carefully!) lower eggs into water. Do not lower the temperature.
- Meanwhile, make an ice bath in a large mixing bowl (cold water + lots of ice). When there's 15 seconds left on the timer, begin transferring eggs to ice bath. Let cool for 5 minutes, then gently crack egg on a hard surface loosening the shell on all sides, then peel egg inside the ice bath. This helps to ensure the shell peels off more easily.
- Combine remaining ingredients in a small bowl, then whisk to combine. Place peeled eggs in soy mixture, then cover and refrigerate 8 hours or overnight, turning once halfway through.
- To serve, cut eggs in half or quarters, then serve over sticky rice and thinly sliced seaweed. Eggs will keep for 2 days.