Soy EggsPosted on in Asian, Recipes, Uncategorized, Vegetarian & Soups
I love these eggs on their own or with the more traditional bowl of Ramen but they are quick, easy and packed full of delicious umami flavour.
You will need:
6 Eggs (I would absolutely urge you to buy Clarence Court Burford Brown Eggs)
150ml Dark Soy
1 Large Garlic Clove
1 tsp Palm Sugar
1 tsp Chilli Flakes
2 Red Thai Chillies
1. Bring a large pan of water to a gentle boil and carefully add the eggs. Cook for 7 minutes then immediately place in to ice cold water.
2. While the eggs cool prepare your marinade.
3. Add the mirin, water, soy, sugar, dried chillies and garlic to a pan and gently simmer for 10 minutes to allow the sugar to dissolve and the flavours to infuse. Take off the heat and allow to cool.
4. Peel the eggs then place them in the soy marinade. Keep the eggs in the marinade for at least 2 hours but you can keep them overnight in the fridge.
5. Remove the eggs and set aside. Place the marinade back on the heat and reduce by half or until it becomes thick enough to coat the back of your spoon.
6. Pour the soy glaze in to a bowl saving a little to drizzle over before slicing your eggs in half. Place the eggs cut side up then scatter over some fresh chilli and spring onions. Finally drizzle over some of the soy then scatter over some sesame seeds.