Serve with sticky rice and sliced seaweed. Perfect for breakfast, lunch, or dinner!
Author: wellseasonedstudio.com
Recipe type: Appetizer
Ingredients
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
Instructions
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/05/31/soy-sauce-eggs/