Name: Soy-Marinated Eggs
Total time: 3 h 55 min
Ingredients: 1 cup soy sauce; 1/4 cup mirin; 2 scallions , sliced thin; 2 tablespoons grated fresh ginger; 2 tablespoons sugar; 2 garlic cloves , minced; 8 large eggs

Why This Recipe Works

To achieve easy-to-peel eggs with soft, jammy yolks, we boiled them for exactly 7 minutes in 3 quarts of water and then shocked them in an ice bath. For perfectly seasoned eggs full of complex, savory flavor, we marinated them for 3 to 4 hours in a mix of soy sauce, mirin, garlic, ginger, and scallions. A bit of sugar helped balance the salty soy sauce, and adding water to the potent marinade ensured that the eggs didn't end up too salty.

Before You Begin

Mirin can be found in your supermarket's Asian foods section or Japanese markets. The soy marinade can be reused to marinate up to three batches of soft-cooked eggs; it can be refrigerated for up to one week and frozen for up to one month.

Instructions

Combine soy sauce, mirin, scallions, ginger, sugar, and garlic in small saucepan and bring to simmer over medium-high heat. Remove from heat and stir in 1 cup cold water; set aside.

Bring 3 quarts water to boil in large saucepan over high heat. Fill large bowl halfway with ice and water.

Using spider skimmer or slotted spoon, gently lower eggs into boiling water and cook for 7 minutes. Transfer eggs to ice bath and let cool for 5 minutes.

Gently tap eggs on counter to crack shells. Begin peeling off shell at wider end of egg, making sure to break membrane between shell and egg white. Working under gently running water, carefully peel membranes and shells off eggs.

Combine soy sauce mixture and eggs in large zipper-lock bag and place bag in medium bowl. Press out as much air as possible from bag so eggs are fully submerged in liquid, then seal bag. Refrigerate for at least 3 hours or up to 4 hours (any longer and eggs may become too salty). Remove eggs from marinade using slotted spoon. Serve.