Servings: 6 eggs
Ingredients
- 6 eggs
- 6 Tbsp water warm
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 3/4 cup soy sauce preferably low-sodium
Instructions
- Bring a large pot of water to a boil
- Whisk together the water and sugar in a medium-size bowl to dissolve the sugar
- Stir in the rice vinegar and soy sauce and mix to combine
- Carefully put the eggs into the boiling water and cook for just under 7 minutes. Fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath to stop them from cooking
- Once the eggs have cooled down (should be about 5 minutes), peel them in the water
- Transfer the eggs to the bowl with the soy mixture and marinate in the fridge for two to ten hours
- To serve, cut the eggs in half lengthwise and season with salt and pepper
Notes
You can save the soy sauce marinade for a second round of eggs, though you'll want to let the second batch marinate a little longer since the flavors won't be quite as strong.
Photo by Haburashiko 
Inspired by:
