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Soy Sauce Soft-Boiled Eggs - Deliciously Exploding Yolk
Today, we're going to make the soy sauce soft-boiled eggs that many people have recommended recently. They're great for pairing with noodles or having with rice, and the recipe is really simple.
INGREDIENTS
Main Ingredients
- ·4 eggs (room temperature is best)
- ·3 coriander roots(or stems if roots are unavailable)
- ·30g onion (about 1/4 cup chopped)
- ·1 green bell pepper (about 1/2 cup chopped)
- ·1 bird's eye chili
Seasonings
- ·100ml light soy sauce(about 1/2 cup)
- ·20g sugar (about 1 tablespoon)
- ·5ml Chinese prickly ash oil or sesame oil (about 1 teaspoon)
DIRECTIONS
Step 1
Add 1.5L of water to a pot and bring it to a boil. Then turn to medium-low heat to keep it simmering gently (small bubbles on the water surface).
Use a long-handled spoon to gently slide the eggs into the pot (avoid dropping them directly to prevent cracking). The amount of water should completely cover the eggs.
Cook over medium-low heat for 6 minutes and 30 seconds.
Step 2
As soon as the time is up, immediately remove the eggs and soak them in ice water for 10 minutes. Then peel them and set aside.
Step 3
Prepare the ingredients: Chop the coriander roots, onion, green bell pepper, and bird's eye chili and set aside.
Step 4
Make a sauce: 100ml light soy sauce + 200ml drinking water + 20g sugar + 5ml Chinese prickly ash oil or sesame oil. Stir until the sugar melts, and then add the chopped ingredients just prepared and mix well.
Step 5
Put the eggs into the sauce, seal, and refrigerate overnight.
Step 6
Early the next morning, take out the eggs. They should already be brown. Cut one open and check. The yolk is in the semi-runny state I want.
If you prefer a runnier or more cooked yolk, you can add or subtract 30 seconds based on the 6 minutes and 30 seconds. The perfect doneness is the one that suits you best.