Name: Soy-marinated jammy eggs
Prep time: 15 min
Cook time: 370 min
Total time: 385 min
Yield: 1 serving
Ingredients: 4 large eggs; 1/4 cup white rice; 2 cups water; 1/3 cup low-sodium soy sauce; 1 1/2 tsp maple syrup; 1 clove garlic, minced; 1 green onions, thinly sliced; 2 Thai chiles, thinly sliced; 1 tsp sesame seeds; 1/4 tsp salt; 1 tsp toasted sesame oil

Instructions

Prep 15 min · Cook 6 hr 10 min

Bring about 1 2/3 cups of the water to a boil in a small pot. Carefully lower the eggs into the water and cook for 6 minutes. Prepare a bowl of ice water while you wait. Done when whites set and yolks soft.
Transfer the eggs to the ice water for 5 minutes. Gently crack and peel the shells under the water, then pat the eggs dry.
In a snug container or zip bag, combine the soy sauce, maple syrup, sesame oil, minced garlic, Thai chiles, half the sliced green onions, half the sesame seeds, and the remaining 1/2 cup of water. Add the eggs, seal, and refrigerate for 6 hours, turning the container once halfway through.
In a small pot, combine the rice, the final portion of water, and the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Let rest for 5 minutes.
Place the warm rice in a bowl and top with the marinated eggs. Drizzle 1 tablespoon of the marinade over the eggs and rice. Scatter the remaining fresh green onions and sesame seeds over the top.

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Ingredients

Instructions

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