SOFT BOILED EGG SOY SAUCE RECIPES

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SOY-MARINATED EGGS RECIPE | BON APPÉTIT



Soy-Marinated Eggs Recipe | Bon Appétit image

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan. The longer you let them sit, the more flavor they’ll pick up, but if you only have an hour, serve egg quarters with some of the pickling liquid drizzled over for extra flavor.

Provided by Sohui Kim

Yield 6 servings

Number Of Ingredients 7

6 large eggs
5 garlic cloves, peeled
3 dried chiles de árbol or 1 tsp. crushed red pepper flakes
¾ cup soy sauce
3 Tbsp. mirin (sweet Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving; optional)

Steps:

  • Gently lower eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice water and peel.
  • Meanwhile, bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at least 1 hour.
  • To serve, drain eggs, quarter, and sprinkle with sesame seeds if desired.
  • Do Ahead: Eggs can be marinated 2 days ahead. Cover and chill.

LIFE-CHANGING UDON WITH SOFT-BOILED EGG, HOT SOY, AND ...



Life-Changing Udon with Soft-Boiled Egg, Hot Soy, and ... image

Butter, egg yolk, and starch enrich the soy broth, dressing chewy udon noodles in a silky sauce inspired by Hetty McKinnon's visit to Udon Shin, a restaurant in Tokyo's bustling Shinjuku ward. Sharp black pepper and scallions break up its deeply savory edge with light spice and fresh flavor.

Provided by Hetty McKinnon

Categories     Udon Noodles

Total Time 30 minutes

Number Of Ingredients 10

4 large eggs 
2 cups vegetable stock 
3 tablespoons tamari or soy sauce
2 teaspoons mirin 
1?¾ pounds fresh, vacuum-sealed, or frozen udon noodles (such as Twin Marquis) 
6 tablespoons unsalted butter (3 ounces), cubed
4 scallions, finely chopped (about 2/3 cup)
Black pepper
1 tablespoon sesame oil  
Fine sea salt 

Steps:

  • Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and peel eggs, and set aside. 
  • Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a small saucepan; cook over low, stirring occasionally, until hot, about 8 minutes. Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.  
  • Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls. Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt.

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