Shoyu Egg My Way
- First thought that comes to mind: No this is not tea-steeped eggs, it’s better!
- Great for: A topping on Instant Ramen
- Inspiration: My mom
- Tips & Tricks: The older the eggs, the easier to peel
- Pairs well with: pickled veggies
6 soft boiled eggs
2 cups Chicken Marinade from Lee Kum Kee
1 tablespoon black sesame seeds
- Fill a large bowl filled with 6 cups of ice-cold water.
- In another pot, bring 10 cups of water to a boil.
- Place the 6 eggs (straight from the fridge) gently into the boiling water, and then turn the heat to low. Set timer for 6 minutes. (You may have to adjust the heat so that you see tiny bubbles from the bottom of the pot.)
- For the first minute, stir the eggs gently. This will help set the yolk in the center.
- After 6 minutes of cooking, remove the eggs and place them in the ice water you set aside.
- Let the eggs cool completely and peel.
- Place peeled eggs in a bowl and poor the marinade over the eggs and let it sit for 4 hours up to 12 hours in the fridge.