Addictive Soy-Marinated Soft-Boiled Eggs
How to Make Soy-Marinated Eggs and Quail Eggs (with Shelf-Life Tips)
Once you make this, you’ll enjoy it immensely! These perfectly soft-boiled eggs marinated in a savory and sweet soy sauce are not only delicious served over rice but also make a fantastic addition to onigiri or rice balls. Making them with soy-marinated quail eggs creates a satisfying staple side dish.
Main Ingredients- 12 fresh eggs
- 1 pack (approx. 100g) peeled quail eggs
- 8 Cheongyang peppers (use more for extra spice!)
- 1 stalk green onion (white parts preferred)
- 1/2 medium onion
Marinade (Soju Cup Measurement)- 2 soju cups rice syrup (adjust sweetness)
- 5 soju cups water
- 5 soju cups soy sauce (use brewed soy sauce for extra umami!)
Aromatics & Flavor (Spoon Measurement)- 2 tablespoons mirin (removes gaminess and adds gloss)
- 4 tablespoons toasted sesame seeds (for nutty flavor)
- 2 soju cups rice syrup (adjust sweetness)
- 5 soju cups water
- 5 soju cups soy sauce (use brewed soy sauce for extra umami!)
Aromatics & Flavor (Spoon Measurement)- 2 tablespoons mirin (removes gaminess and adds gloss)
- 4 tablespoons toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
First, prepare to boil the eggs. To prevent the shells from cracking, carefully place each egg into the boiling water using a spoon or ladle.
Step 2
While the eggs are boiling, prepare the ingredients that will add flavor to the marinade. Wash the onion, green onion, and Cheongyang peppers, then finely mince them. Place the minced vegetables into a large airtight container where you’ll later combine them with the eggs.
Step 3
After exactly 6 minutes of boiling, turn off the heat. Immediately transfer the boiled eggs to a bowl of cold water to cool them down. Once thoroughly chilled, carefully peel the shells. If the shells are difficult to peel, try peeling them under cold running water or by gently rolling them after soaking.
Step 4
Now, let’s make the delicious marinade. Pour 2 soju cups of rice syrup, 5 soju cups of water, and 5 soju cups of soy sauce into the container with the minced vegetables.
Step 5
Next, add 2 tablespoons of mirin and 4 tablespoons of toasted sesame seeds to the container. Mirin helps to eliminate any eggy smell and adds a nice sheen, while sesame seeds enhance the nutty aroma.
Step 6
Using a spoon or spatula, thoroughly mix all the marinade ingredients and the minced vegetables in the container. Stir well to ensure the soy sauce is evenly distributed with the vegetables.
Step 7
Add all the peeled soft-boiled eggs into the container with the marinade. Gently toss them to coat the eggs evenly with the sauce.
Step 8
Finally, add the peeled quail eggs to the container. Mixing them in will make your soy-marinated egg dish even more abundant and appealing.
Step 9
You can enjoy the marinated eggs immediately, but for an even deeper and richer flavor, refrigerate them for about a day to allow the soy sauce to fully infuse into the eggs. Stored in an airtight container in the refrigerator, they will keep well for over a week.
