• 9minutes
  • 83calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, H
MineralsFluorine, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 eggs

  2. 1 tablespoon rice vinegar

  3. 2 tablespoons soy sauce

  4. 1 teaspoon sugar

  5. 1/2 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.

  2. As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.

  3. Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.

  4. Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.

  5. Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.


Send feedback