These umami-packed eggs are sweet, salty, spicy and seriously addictive. Perfect with sticky rice, noodles or eaten straight from the fridge.
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Serves
6
Eggs
Soy Sauce
Dark Soy Sauce
Maple Syrup
White Miso
Rice Vinegar
Chilli Flakes
Water
Serves
6
Eggs
Soy Sauce
Dark Soy Sauce
Maple Syrup
White Miso
Rice Vinegar
Chilli Flakes
Water
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This recipe uses large eggs - for medium cook for 5 mins 30 secs; for small, 5 mins.
Step 1.
Bring a medium saucepan of water to the boil. Lower in the eggs gently and boil for 6 mins for that jammy centre. Once done, plunge into a bowl of iced water and chill for 3-5 mins. If you haven’t got any ice, just leave the, in a bowl under cold running water.
Step 2.
Meanwhile, peel the garlic and give it a bash. Chuck it into a medium bowl or container with the soy sauce, maple syrup, miso paste, rice vinegar, chilli flakes and water (ingredient quantity). Give everything a good stir until the miso dissolves.
Step 3.
Carefully peel the eggs, then pop them into the marinade. Make sure they’re fully submerged – weigh them down with a small plate or cover with some kitchen towel. Place everything into a sealed container.
Step 4.
Pop them in the fridge and chill overnight. The longer they sit, the more flavour they soak up.
Step 5.
Slice in half and serve with ramen, rice bowls or just snack on them cold, no judgement here!
These eggs will last for up to 4 days in the fridge, the flavour gets stronger each day.
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