SOY SAUCE MARINATED EGGS RECIPES

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.

Steps:

• Have a large bowl of ice water ready. Without adding the eggs, bring a medium pot of water to boil over medium high heat. Gently lower the eggs into the boiling water and cook for 7 minutes. Using a slotted spoon, transfer the eggs into the ice water until cool enough to handle and peel.  Using the same medium pot over high heat, bring the soy sauce, 1/2 cup water, garlic, sugar, rice vinegar, and chiles and shiitake mushrooms if using, to a boil. Reduce heat to simmer for 10 minutes.  Remove pot from heat and add peeled eggs. Let marinade for at least one hour. To serve, slice the eggs in half. Drizzle with marinade and sesame oil, and sprinkle with sesame seeds. The leftover eggs should be kept uncut and in the marinade, covered, and stored in fridge for up to one week.