25 Mar 2026
Marinated eggs (a twist on ajitsuke tamago)
I discovered them only this year. I like to make breakfasts with an Asian twist around them (soy sauce, laoganma, teriyaki, sriracha, green vegetables, pods, sprouts are used), these eggs are also suitable for ramen. You can eat them warmed up or cold, as you like.
For the marinade
200ml soy sauce (I buy basic pingodostovskiy)
200ml water
10ml sriracha
10ml apple vinegar
10g ginger
15g fresh garlic
5g hot pepper (can be fresh or dry)
Optionally
15ml honey (I have sriracha in the recipe, it gives a bit of sweetness, but you can enhance it)
15ml mirin (you can replace apple vinegar with it)
5ml sesame oil
10g green onion
The trick to these eggs is in the undercooked yolk, so - we boil water, throw eggs in the shell into boiling water, set the timer for 7 minutes (important), after this time, drain the boiling water, add cold water (you can leave the saucepan under cold running water, the eggs should not be hot, so they don't finish cooking from their own heat).
We mix the marinade in a jar, peel the eggs, put them in the jar, wait 12 hours (or more) - that's it, our snack is ready. You can store it in the refrigerator for a week without any worries.
#recipe
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