Description
Deliciously marinated eggs that are perfect for eating with rice, in salads, or on toast.
Ingredients
Scale
- 4 eggs
- 1/3 cup soy sauce
- 1/3 cup water
- 1 tbsp gochugaru or red chilli flakes (adjust to taste)
- 3–4 cloves garlic, finely chopped
- 1 green chilli
- 2 spring onions, chopped
- 3–4 tbsp finely chopped onion
- 1 tbsp rice vinegar (skip if you don’t have)
- 1 tbsp honey
- 1 tbsp sesame seeds
Instructions
- Boil eggs for exactly 7 minutes, then transfer immediately to an ice bath. Peel and keep aside.
- Mix all the marinade ingredients in a bowl.
- Add the peeled eggs and make sure they’re well coated in the marinade. Transfer to a shallow container if they are not submerged in the bowl.
- Cover and refrigerate for 24 hours.
- Eat with rice, in salads, or on toast. Keeps well in the fridge for 3–4 days.
Notes
- This recipe can easily be adjusted to fit your taste by increasing or decreasing the spiciness.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Refrigerate
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg