Ingredients:
8 large eggs
½ cup soy sauce
½ cup water
4 tbsp sugar
1½ tbsp honey (or corn syrup)
1½ tbsp rice vinegar
2 tbsp sesame oil
5 cloves garlic, minced
2 green onions, finely chopped
1 red chili, sliced
1 green chili, sliced
1 tbsp toasted sesame seeds
Instructions:
1. Boil the eggs:
Bring water to a boil and gently lower in the eggs. Boil for 6½–7 minutes for soft, jammy centers. Immediately place in ice water to stop cooking, then peel when cooled.
2. Prepare the marinade:
In a bowl, mix soy sauce, water, sugar, honey, rice vinegar, sesame oil, garlic, green onions, and chilies. Stir until sugar dissolves.
3. Marinate:
Place peeled eggs in a jar or airtight container. Pour the marinade over, ensuring eggs are fully submerged. Cover and refrigerate for at least 6 hours, ideally overnight for full flavor.
4. Serve:
Slice in half and serve over steamed rice with a spoonful of the marinade.
Garnish with sesame seeds and extra green onions.
Storage:
Store in the fridge for up to 4–5 days.
