International dishesEgg DishesKoreaAbout 30 minutes, plus 1 hour marinating
A packed lunch is less plain with Korean soy marinated eggs in it. The yolks stay jammy and the salty sweet soy soaks in slowly. Timing the boil is the tricky part, since a minute too long leaves the yolk chalky.
Seven minutes in water with 20ml vinegar gives eggs that peel easily with a jammy yolk. About an hour in the marinade is all they need.
This batch weighs about 1.7kg, at roughly 54 calories per 100g.
Method
Rinse the green and red chilies and chop them. Rinse the garlic chives, drain them and cut them into lengths. Peel the onion and cut it into small bite sized pieces.
Put 8 eggs in a pot with 500ml water and 20ml vinegar and boil them for 7 minutes. Lift the eggs into a bowl of cold water and peel them.
Set a pan over low heat and toast 10g sesame seeds until golden and fragrant, then turn off the heat and let them cool.
Pour 200ml soy sauce into a bowl, add 200ml water, the toasted sesame, the red and green chili, the garlic chives and the onion, and stir. Add 90g kOBE Monk Fruit Blend and stir until it has dissolved.
Pack the eggs into a lidded glass jar and pour the soy mixture over them. After about 1 hour they are ready to eat with white rice, noodles or bread.
Tips
Seven minutes gives a jammy yolk, and 9 to 10 minutes cooks it through.
Vinegar in the boiling water makes the eggs easier to peel.
The longer they sit, the deeper the flavor, and they keep in the fridge for 3 days.
Reduce the chili when making these for small children.
The eggs must be fully cool before they go into the soy mixture, since warm eggs keep cooking and the yolks firm up.
Lay a piece of kitchen paper on the surface so every egg stays submerged, as any part above the liquid stays pale.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.