Soy-Marinated Eggs

• portions: 6 servings

Ingrédients

6 large eggs

5 garlic cloves, peeled

3 dried chiles de árbol or 1 tsp. crushed red pepper flakes

¾ cup soy sauce

3 Tbsp. mirin (sweet Japanese rice wine)

2 Tbsp. unseasoned rice vinegar

Toasted sesame seeds (for serving; optional)

Instructions

Fill a medium bowl halfway with ice, then cover ice with water and set aside. Gently lower 6 large eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer eggs to ice bath and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice bath and peel.

Meanwhile, bring 5 garlic cloves, peeled, 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes, ¾ cup soy sauce, 3 Tbsp. mirin, 2 Tbsp. unseasoned rice vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add peeled eggs. Let sit at room temperature at least 1 hour.

To serve, drain eggs, quarter, and sprinkle with toasted sesame seeds (if using). Do Ahead: Eggs can be marinated 2 days ahead. Cover and chill. Editor’s note: This recipe for soy-marinated eggs was first printed in our March 2019 issue. Head this way for more top-tier egg recipes →