Ingredients
- 3/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 clove garlic peeled and smashed
- 1/2 inch piece of ginger peeled and smashed
- 6 large eggs
- Sesame seeds as garnish, if desired
Instructions
- In a saucepan, combine soy sauce, water, rice vinegar, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool.
- Place eggs in a pot and cover with cold water. Bring to a boil, then lower heat to a simmer and cook for 7 minutes for a jammy yolk. Immediately transfer eggs to an ice bath to cool.
- Once cooled, peel eggs and place them in the soy sauce mixture. Ensure eggs are fully submerged, cover, and marinate in the refrigerator for at least 4 hours, or up to 12 hours for deeper flavor. Garnish with sesame seeds if desired.
