These jammy marinated eggs can make even my most lazy meals feel extra-special.
Ingredients
10 large eggs
1/4 medium yellow onion
3 medium scallions
1 medium serrano pepper (optional)
3 cloves garlic
1 cup soy sauce or tamari
1 cup water
1/4 cup granulated sugar
3 tablespoons mirin
1 tablespoon toasted sesame oil
1 tablespoon white toasted sesame seeds
1 teaspoon hondashi
1/2 medium lemon
Cooked white rice, for serving
Instructions
Fill the large saucepan with cold water about three-quarters full. Bring to a boil over medium-high heat. Gently add 10 large eggs to the boiling water. Boil for 6 minutes 30 seconds for a runny yolk, or 8 minutes for soft-boiled eggs. Meanwhile, fill a large bowl halfway with ice and water to make an ice water bath.
Transfer the eggs to the ice water bath and let sit until cooled, about 8 minutes. Remove from the ice water bath and peel. Place in a flat container that will fit the eggs snuggly in a single layer.
Prepare the following, adding each to the same large bowl as you complete it: Finely dice 1/4 medium yellow onion (about 1/4 cup); thinly slice 3 medium scallions (about 1/2 cup), 1 medium serrano pepper (about 1 tablespoon), and 3 garlic cloves.
Add 1 cup soy sauce or tamari, 1 cup water, 1/4 cup granulated sugar, 3 tablespoons mirin, 1 tablespoon toasted sesame oil, 1 tablespoon toasted sesame seeds, and 1 teaspoon hondashi. Whisk well to combine, then pour over the eggs.
Thinly slice 1/2 medium lemon and place evenly over the eggs. Cover and refrigerate for at least 6 hours or up to overnight before serving. Serve over hot white rice with a little bit of marinade if desired.
