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Soy Sauce Eggs

Six and a half minutes gives you that perfect jammy yolk - six minutes is too runny, seven is getting firm. Cooling the marinade completely before adding the eggs prevents them from cooking further and turning the yolks solid.
prep time:10 minutes
cook time:15 minutes
Cooling + Marinating Time6 hours 30 minutes
total time:6 hours 55 minutes
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Ingredients

Ingredients

  • 4 large eggs

For the Marinade

  • 8 tbsp low-sodium soy sauce
  • 2 1/2 cups cold water
  • 1/2 tsp Chinese Five Spice
  • 1 tbsp cane sugar
  • 2 tsp rice vinegar

Instructions

  • Bring water to boil over medium-high heat.
  • Gently add eggs to water and maintain medium rolling boil for 6:30 minutes for jammy yolks.
  • Transfer eggs to ice bath immediately.
  • Peel eggs carefully with back of spoon and place in deep container.
  • Whisk soy sauce, water, Chinese Five Spice, sugar, and rice vinegar in pot.
  • Bring marinade to boil, reduce to simmer, cook 5 minutes uncovered.
  • Cool marinade completely to room temperature.
  • Pour marinade over eggs, cover, and refrigerate 6 hours or overnight.
  • Slice eggs in half before serving cold or briefly warmed.

Notes

For firmer yolks, boil eggs for 11 minutes instead of 6:30. Store marinated eggs in refrigerator up to 3 days.
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