Hello! It’s been a long time since I’ve posted here.
- I’ve changed the blog to chopsticksandflour.
- I’ve been MIA because I was commuting from work so far away but alas, we have moved back into the city so I’m back at being in the kitchen! Excited for the extra time here.
So, to start the site back up, I’m here with deliciously simple seasoned soft boiled eggs! Every version of soy sauce eggs have popped up all over Korean social media recently with Lee Sang Min (Korean Entertainer) showing it off on a TV show while visiting his lady friend’s parents! His recipe used raw eggs but not sure I’m feeling that so I’m here with a soft boiled egg version (as the rest of the internet did as well!).
This recipe takes only 15 minutes to prep. It’s a fairly loose recipe with the most basic sauce ingredient proportions being 1:1:1 soy sauce: water: sweeter. I reduced the sweetener a bit so the proportions are 1:1:0.6 and did not miss the extra sweetness! Add in a few throws of onion, scallions, peppers that you have on hand and ta-da, it will be done! Recommend marinating for at least 6 hours or overnight so the sauce seeps well into the egg and enjoy on top of a bowl of warm rice! It’s really good to prepare the night before and have for a quick meal on a busy weekday.
Some fun clips from the TV show!
(the TV show used just the raw egg and not the soft boiled eggs)
Soy Sauce Eggs (Mayak Gyeran)
- 5-6 eggs
- 2 Tbsp vinegar
- 1 tsp salt
- 100 ml (1/2 cup) soy sauce
- 100 ml (1/2 cup) water
- 30 ml (2.5 Tbsp) Korean rice or corn syrup
- 30 ml (2.5 Tbsp) sugar
- 1/2 Tbsp sesame oil
- 1 green onion or scallion
- 1/4 onion
- 1 jalapeno
- ½ Tbsp toasted sesame seeds
- Fill a pot with enough water to fully cover all the eggs and add in the salt and vinegar. (The vinegar will make peeling the eggs easier). Bring the water to a boil and gently submerge the eggs (I like to use a slotted spoon).
- Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water.
- Place all the sauce ingredients in a medium sized bowl or tupperware and stir. Chop the green onion, onion and jalapeno and place into sauce bowl.
- Once the eggs have cooled, peel the eggs and place them into the soy sauce. Sprinkle with toasted sesame seeds.
- Cover, refrigerate and patiently wait for at least 6 hours (or overnight)! When ready, enjoy over a warm bowl of rice. Remember to spoon some extra sauce over the rice. Enjoy.
Cathleen Garaygay says
this is currently marinating in my fridge now, made it for the first time , is it still safe to eat if I broke the whites of my soft boiled eggs and exposed the yolk? I had trouble peeling the eggshells after boiling and my soft boiled eggs (white part) are broken but yolks are intact. I’d hate to waste my eggs . Thanks in advance.
Jennifer | Chopsticks and Flour says
Hi Cathleen, I think it should still be ok! Not being a specialist on food safety though, I’d just take caution and toss it out if it smells weird but since the eggs are in a similar state whether broke or not, I don’t think it will be an issue. With regards to having a hard time peeling, did you put vinegar in the boiling water? If you did and it was still hard to peel, you can try adding some more. That has usually done the trick for me and googling it – seems like a good way towards easy to peel eggs success! Hope you enjoy!
liana jas says
this is so good!! and by the way, may i know why it should be in the fridge for at least 6 hours?? can it be before 6 hours?? im so impatient, sorry to ask you this kind of question😂
Jennifer | Chopsticks and Flour says
It will help for the eggs to soak up the sauce! I am also impatient 🙂 But it will make the eggs taste better and have time to marinate! Hope you enjoy!