Marinated Eggs

Sometimes, here in the Susan by a Thread kitchen, inspiration, creativity, and luck all come together to create something delicious.  For this recipe I collaborated with my brother Dave.  In fact, marinating eggs was his idea.   I had seen marinated eggs on YouTube videos in noodle bowls, and ramen.   They looked interesting!  So, Dave and I decided to give them a try.  It’s important to note that we embarked on this venture unsupervised and with limited knowledge of the traditional way of making marinated eggs.  With that in mind, I hope you will forgive us for any traditional recipe transgressions and give our version a try.  They turned out great!

Keep it Simple

Whenever possible, I try to create recipes using pantry ingredients, or by building in the flexibility to use what you have on hand.  I really don’t like going to the store and spending money on eccentric ingredients that I may only use once.  So, for these eggs, we made our own dark soy sauce by mixing a cup of soy sauce with a table spoon of molasses and a drop or two of sesame oil. This made a flavorful, lightly sweet dark soy sauce! It was quite salty, though.  I recommend a low sodium soy sauce if you prefer things less salty.

Boiling Eggs is easy, right?

There are many methods and theories about how to boil an egg.  Everyone has their own opinion about this seemingly simple, basic cooking technique.  I have always started eggs in cold water, for even cooking and less cracked shells.  Here we tried something that was new for me, starting the eggs in boiling water.  The theory is that you can control the cooking time better, and they’ll peel easier.  They did peel pretty easy.  If you haven’t watched my Short YouTube video for this recipe, it’s worth a look just for the peeling method!  And while you’re there, don’t forget to subscribe to my channel!

Let’s get on with the recipe!

Dave & Sue’s Marinated Eggs Recipe:

Ingredients:

8 eggs (or desired number of marinated eggs)

Large pot of water

Large bowl of ice water

2 cups dark soy sauce (more or less depending on the number of eggs you use.  You need enough to immerse the eggs for marinating).

Optional add ins: Pickled jalapeno slices (with brine), crushed garlic cloves, ginger slices, or omit all add-ins and just marinate in the dark soy sauce. We used four small bowls–two eggs for each to try all four of the add-in varieties.

Instructions:

Bring a large pot of water to a boil

Pierce the larger end of each egg with a knife or sharp skewer, just enough to make a tiny hole in the end.  Using a ladle, carefully place the eggs into the boiling water, gently setting them at the bottom (don’t worry if one cracks, it will be fine.)  Bring the water back to a boil and cook for 7 minutes. Stir gently a few times during cooking.  Using a ladle, carefully remove the eggs from the pot, one at a time and place gently in the bowl of ice water to chill. 

While the eggs are cooling, prepare your add-ins.  We made four kinds: plain, jalapeno, garlic, and ginger.

Remove the shells from the cooled eggs and place in a bowl, pour over enough dark soy sauce to cover the eggs.  Stir in your add-ins.  Cover the bowl and marinate the eggs in the mixture for 24 hours.  Turn the eggs occasionally to marinate evenly.

When you are ready to use your eggs, remove from the brine, slice the egg in half, add to your noodle bowl and enjoy!

If you try this recipe, please let me know in the comments, or on my Susan by a Thread Facebook page. Did you find a better way, or awesome add-in ideas? Please share them! Follow my Facebook page to get all the latest news and recipes from Susan by a Thread.

You can view the Marinated Eggs video here.  While you’re there, be sure to subscribe to my channel.