Last week was a major heat wave in the Seattle area with temps in the 80-90sF. I know, I know, this is nothing compared to the 120F+ that gently roasts you in Phoenix, but not having any air conditioning definitely changes things! Producing as little heat as possible during the day was the goal. Boiling some eggs only takes a couple minutes in the mornings when it’s still cool from the sun being away. These soy eggs were consumed in just a few days with some rice cooker rice, seaweed salad, and kimchi for a no-stove meal.
After you’re done, don’t throw away the marinade! You can save it for a nice stir-fry or marinate something else with it.
Ingredients
Eggs – I like soft-boiled eggs for this, but if you don’t like a gushy yolk, you are more than welcome to hard-boil them!
Sugar – White sugar can be substituted here, but I would use a tablespoon or so less in case it’s too sweet. Adjust as you please!
Soy Marinated Soft Eggs
Ingredients
- 1 cup soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup green onions
Instructions
- Put a pot of water on the stove to boil.
- When water is boiling, carefully lower eggs into the water.
- Boil for 7-8 minutes for a soft boil.
- While boiling, prepare a bowl of cold ice water to put eggs into after they are boiling to stop the cooking process.
- While eggs are cooling, make your sauce! Mix together soy sauce, water, sugar, sesame oil, and green onions, ensuring the sugar has completely dissolved.
- When eggs have cooled completely, peel and place them into a container.
- Pour the marinade over the eggs, gently stirring to ensure some marinade goes between every egg.
- Leave eggs in marinade at least 4 hours. Enjoy!
Eat with 10-Minute Soy Ginger Noodles or Congee (Using Day-Old Rice)