SMOKEY SOY SAUCE MARINATED EGGS

SMOKEY SOY SAUCE MARINATED EGGS

These glossy, deeply flavoured eggs are a classic accompaniment to ramen, rice bowls, or enjoyed simply as a protein-rich snack. The smokey soy marinade penetrates the egg whites, creating beautiful marbled patterns and layers of umami.

Ingredients

• 6 eggs
• 125ml smokey soy sauce
• 125ml water
• 2 tablespoons mirin (or 1 tablespoon sugar)
• 1 clove garlic, lightly crushed (optional)
• 1 spring onion, roughly chopped (optional)

Method

1. Bring a pot of water to the boil. Carefully lower eggs into boiling water and cook for 6½ minutes for jammy yolks, or 7 minutes for just-set yolks. (see notes below on how to make 'jammy eggs').
2. While eggs cook, prepare an ice bath. Transfer cooked eggs immediately to ice water and leave for 5 minutes to stop the cooking process.
3. Gently tap and peel eggs under cold running water.
4. Combine smokey soy sauce, water, mirin, and aromatics (if using) in a container or zip-lock bag just large enough to hold the eggs snugly.
5. Add peeled eggs and ensure they're submerged in marinade. Refrigerate for at least 4 hours, or overnight for deeper flavour and colour. Turn eggs occasionally if not fully covered.
6. Remove from marinade, halve, and serve. Store marinated eggs in the fridge for up to 4 days.

Tip: Save the marinade for a second batch or use it to flavour stir-fries and glazes.

HOW TO MAKE PERFECT JAMMY EGGS

Jammy eggs - with their set whites and gloriously runny, golden yolks - are one of life's simple pleasures. Master this technique and you'll use it constantly.

What You Need

• Fresh eggs (as many as you like)
• A pot of boiling water
• A bowl of ice water
• A timer

The Method

1. Bring water to a rolling boil - enough to cover your eggs by at least 2cm.
2. Prepare your ice bath while the water heats - a large bowl filled with ice and cold water.
3. Lower eggs gently into boiling water using a slotted spoon. Don't drop them or they'll crack.
4. Set your timer:
   • 6 minutes = very runny yolk, just-set white
   • 6½ minutes = jammy yolk (our favourite)
   • 7 minutes = yolk just set in the centre but still creamy
5. Transfer immediately to ice bath when the timer goes off. Leave for at least 5 minutes. This stops the cooking and makes peeling easier.
6. Peel under cold running water - tap gently all over, then roll between your hands to crack the shell. Start peeling from the wider end where the air pocket is.

Tips for Success

• Older eggs (a week old) peel more easily than very fresh eggs
• The ice bath is non-negotiable - it's what gives you that perfect jammy texture
• Make a batch and keep them unpeeled in the fridge for up to 3 days for quick meals

Serving Ideas

• Halved over ramen or rice bowls
• On toast with avocado and chilli flakes
• With soldiers for dipping
• Or marinate them in our smokey soy sauce (recipe above) for next-level deliciousness