Ingredients:

  • 6 large eggs
  • Water (enough to cover the eggs)
  • 1 tsp white vinegar (5ml)
  • ½ cup soy sauce (120ml)
  • ½ cup water (120ml)
  • 2 tbsp mirin (30ml) or 1 tbsp sake and 1 tbsp sugar
  • 1 tbsp sugar (15g)
  • 1 clove garlic, minced
  • ½ inch ginger, peeled and thinly sliced

Instructions:

  1. Gently lower the eggs into boiling water with vinegar. Cook for exactly 6-7 minutes for jammy yolks (adjust based on preference).
  2. Immediately transfer the cooked eggs to an ice bath to stop the cooking process. This also helps with peeling.
  3. Gently tap and peel the eggs, being careful not to damage them.
  4. Combine soy sauce, water, mirin (or sake and sugar), sugar, garlic, and ginger in a bowl. Stir until the sugar dissolves.
  5. Place the peeled eggs in a ziplock bag or container and pour the marinade over them. Ensure the eggs are submerged.
  6. Refrigerate for at least 2 hours, or preferably overnight, flipping the bag/container occasionally for even marination. For delicious Soy Sauce Eggs marinate overnight.
  7. Slice in half and serve!