Soft-Boiled Soy-Braised Eggs: Perfect for Lunchboxes
Tender Soft-Boiled Soy-Braised Eggs (10 Large Eggs)
My son asked me to pack these for his lunchbox, and they turned out delicious with their not-mushy, perfectly soft yolks.
Main Ingredients- 10 Large Eggs
Soy-Braised Sauce- 100ml Soy Sauce
- 200ml Water
- 100ml Pear Juice (adds sweetness and depth)
- 4 Tbsp Sugar
- 1 Large Leek (cut into large pieces)
- 2 Red or Green Chili Peppers (seeds removed for less heat)
- 1 Tbsp Minced Garlic
- 1 Tbsp Dried Shiitake Mushroom Powder (for umami!)
- 100ml Soy Sauce
- 200ml Water
- 100ml Pear Juice (adds sweetness and depth)
- 4 Tbsp Sugar
- 1 Large Leek (cut into large pieces)
- 2 Red or Green Chili Peppers (seeds removed for less heat)
- 1 Tbsp Minced Garlic
- 1 Tbsp Dried Shiitake Mushroom Powder (for umami!)
Cooking Instructions
Step 1
First, let’s prepare the delicious soy-braised sauce. In a pot, combine 100ml of soy sauce, 200ml of water, 100ml of pear juice, 4 tablespoons of sugar, 1 large leek cut into large pieces, 2 chili peppers with seeds removed (if you prefer less spice), 1 tablespoon of minced garlic, and 1 tablespoon of dried shiitake mushroom powder. Mix everything well. Adding pear juice provides natural sweetness and a deep flavor, which is also great for winter dishes.
Step 2
Bring the mixture to a boil over medium heat and let it simmer for 3-4 minutes. This allows the flavors of the ingredients to meld together beautifully. Stir occasionally to prevent the sauce from burning.
Step 3
Once the sauce has boiled, turn off the heat and transfer it to a separate bowl. Let it cool completely. It’s crucial to cool the sauce thoroughly before adding the eggs; if you pour hot sauce over them, the yolks might become overcooked and mushy.
Step 4
Now it’s time to cook the perfect soft-boiled eggs! Eggs are categorized by size: Jumbo, Extra Large (or Large in some regions), Large, Medium, and Small. Today, we’re using 10 Extra Large eggs. Fill a pot with enough water to cover the eggs completely. Add 1/2 teaspoon of salt and 1/2 teaspoon of vinegar. Once the water reaches a rolling boil, reduce the heat to medium-low and cook for exactly 7 minutes. (Counting from when the water starts boiling!) For a truly soft, jammy yolk, aim for 7 minutes. You can adjust this time slightly, between 6 to 8 minutes, depending on how you like your yolks. 6 minutes yields a very runny yolk, while 8 minutes will give you a firmer, though still soft, center.
Step 5
Immediately after boiling, transfer the eggs to a bowl of cold water, preferably ice water. This rapid cooling stops the cooking process instantly, ensuring that perfect soft-boiled consistency and helping to prevent the shells from cracking further. Let them cool for about 5 minutes.
Step 6
Here’s a tip for peeling eggs easily: After taking the cooled eggs out of the water, gently tap them all over to create fine cracks in the shell. Then, peel them under running water. This method makes the shell come off much more smoothly, leaving you with beautifully intact eggs.
Step 7
Now, let’s get these soft-boiled eggs infused with the delicious soy sauce. Carefully place the peeled eggs into a clean airtight container or a resealable plastic bag. Using a plastic bag can help prevent the eggs from bumping into each other and breaking, and it also ensures the sauce coats them evenly. Pour the cooled soy-braised sauce over the eggs. Ideally, the eggs should be submerged in the sauce.
Step 8
Seal the container or bag tightly and refrigerate for at least 6 hours, or preferably overnight. The longer they marinate, the more deeply the delicious soy sauce will penetrate the eggs, resulting in an incredibly flavorful dish. The photo shows eggs prepared the night before and ready the next morning.
Step 9
After marinating, you’ll have these beautifully colored soy-braised eggs. The rich soy color has nicely infused them, making them look incredibly appetizing!
Step 10
It’s time to enjoy your delicious soft-boiled soy-braised eggs! They are perfect served over rice as a donburi, or simply as a side dish. The wonderfully moist yolks are truly the star of this dish. Give it a try!
