A recipe for soy-marinated jammy eggs, perfect for serving over warm white rice with various toppings. The recipe includes detailed steps for cooking the eggs, preparing the marinade, and serving suggestions.
1. If you have an egg piercer, pierce a small hole in the wider end of each egg (this helps them peel more easily). Bring a medium pot of water to a gentle boil. Carefully lower in the eggs and cook for 6½ minutes for jammy centers.
2. Transfer immediately to an ice bath and let cool completely, then peel.
3. In a medium jar (24 to 32 oz) or bowl where the eggs can fit snugly, whisk together the soy sauce, water, mirin, and sugar until the sugar dissolves.
4. Gently place in the peeled eggs, making sure they’re mostly submerged.
5. Cover and refrigerate overnight.
6. Slice in half and serve over warm white rice mixed with butter or sesame oil. Top with sesame, sliced scallions, chili, and furikake rice seasoning, if you like, and enjoy!
Store in the refrigerator and enjoy within 4 days.
