Ingredients
Scale
- 12 large eggs
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup mirin
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, smashed
- 1-inch piece of ginger, sliced
- Optional: 1 teaspoon chili flakes for heat
Instructions
- Fill a large pot with enough water to fully cover the eggs. Bring the water to a rolling boil over high heat.
- Carefully lower the eggs into the boiling water using a slotted spoon to prevent cracking. Immediately turn the heat down to a simmer and set a timer for exactly 6 minutes and 30 seconds for a jammy yolk, or 7 minutes for a slightly firmer center.
- While the eggs are boiling, prepare a large bowl filled with cold water and plenty of ice. This is crucial to stop the cooking process and ensure the yolks stay soft.
- Once the timer goes off, transfer the eggs immediately to the ice bath. Let them sit for at least 10 minutes. Once cooled, gently crack the shells all over and peel the eggs under the water or a running tap for a smooth finish.
- In a medium bowl or a large resealable freezer bag, whisk together the soy sauce, mirin, water, rice vinegar, sweetener, garlic, and ginger until the sugar has dissolved.
- Place the peeled eggs into the marinade. If using a bag, squeeze out the air so the liquid covers the eggs entirely. If using a bowl, place a paper towel on top to help the marinade wick up and cover the tops. Refrigerate for at least 4 hours, but ideally overnight.
- Cook Time: 17 minutes