Jammy soft-boiled eggs marinated in soy, mirin and Olé sriracha. Perfect for ramen, rice bowls or snacking.
Makes: 6 eggs | Prep: 5 min + at least 4 hr marinating | Cook: 7 min
Ingredients
- 6 eggs, at room temperature
- ½ cup soy sauce
- ¼ cup mirin
- ½ cup water
- 2 tbsp The Flavorsmith Olé Sriracha
- 1 clove garlic, smashed
Method
- Lower the eggs into boiling water and cook exactly 6½ minutes.
- Move straight into iced water for 5 minutes, then peel carefully.
- Mix the soy sauce, mirin, water, Olé and garlic in a container or zip-lock bag.
- Add the eggs, making sure they're submerged. Refrigerate at least 4 hours, or overnight.
- Halve and serve. Keep in the marinade in the fridge for up to 3 days.
Chef's tip: Fold a paper towel over the top of the eggs so they colour evenly even if they float.