Quick Marinated Eggs
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Quick Marinated Eggs
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Discover the secrets to making perfectly marinated eggs with minimal effort. Use this simple recipe to make delicious and flavorful eggs that will elevate your noodles and rice bowls. {Gluten-Free Adatable, Vegetarian}
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Ingredients
- 4 large eggs
- 1/4 cup light soy sauce (or soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/8 teaspoon five spice powder
- 1 cup water (*Footnote 1)
Instructions
- Combine the soy sauce, rice vinegar, sugar and five spice powder in a small bowl. Heat in the microwave until hot, 30 seconds or so. Mix well to dissolve the sugar and the five spice.
- Prepare a pot that is large enough to hold all the eggs without overlapping them. Add enough water to cover the eggs. Heat over medium-high heat until boiling.
- Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil. Let the eggs boil for 1 minute, then use a ladle or a pair of chopsticks to rotate each egg, to make the yolks more centered (Optional).
- Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
- Once done, drain the hot water immediately and run cold water over the eggs. While the eggs are still hot, quickly crack the eggs inside of the cold water (it makes peeling much easier). Cover the eggs with cold water and let cool enough to handle by hand. Then peel the eggs.
- Transfer the cooked eggs into a zip lock bag and pour in the cooled marinade. Add 1/2 cup water if you plan to use the eggs in a couple of hours the same day (Footnote 1). Use 1 cup water instead, if you plan to marinate the eggs overnight (highly recommended, for better flavor). The eggs can be refrigerated in the marinade for up to 3 days.
Notes
- If you use 1/2 cup water, the eggs will be ready to eat quite quickly, usually after 2 to 4 hours of marinating. However, the eggs will be quite salty if you store them for more than a day. If you start with 1/2 cup water so the eggs will be ready fast, add another 1/2 cup water to the remaining batch so they will stay fresh in the fridge for a while and won’t taste overly salty.
Nutrition Information
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Serving
1serving
Calories
76kcal
(4%)
Carbohydrates
1.1g
(0%)
Protein
6.5g
(13%)
Fat
4.8g
(7%)
Saturated Fat
1.6g
(8%)
Cholesterol
186mg
(62%)
Sodium
220mg
(9%)
Potassium
75mg
(2%)
Sugar
1.2g
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 76kcal | 4% |
| Carbohydrates | 1.1g | 0% |
| Protein | 6.5g | 13% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 186mg | 62% |
| Sodium | 220mg | 9% |
| Potassium | 75mg | 2% |
| Sugar | 1.2g | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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