Soy Sauce Jammy Eggs

a worthy topping for almost anything

Eggs cooked just until the yolks are soft and jammy take a long plunge in a sweet soy bath. Heaven! Use these to top salads, noodle bowls, soups and rice bowls. If you go out for ramen you’ll recognize them as a topping. But if the concept is new to you, trust me, you’ll love them! This is a place to buy the best eggs you can. And by best I mean pasture raised organic. These chickens are allowed to roam free and eat all sorts of things like grass which makes their yolks not only a beautiful deep color but they are much more nutritious. I love the brand Vital Farms.

Makes 6 eggs

Ingredients:

• 1.5 cups hot water

• 1/3 cup soy sauce

• 1/2 teaspoon sugar

• big slice of fresh ginger (optional)

• 6 eggs, at room temp

Here’s How:

1. In a jar or container large enough to fit all 6 eggs, combine the water, soy sauce, sugar and ginger (if using). Stir until the hot water has dissolved the sugar and set aside.

2. Bring a saucepan of water to a boil. Using a spoon carefully lower the eggs in. Reduce the heat to a gentle boil and cook for 6 1/2 minutes exactly.

3. Remove the eggs and run them under cold water to stop the cooking. Peel them and place them in the soy mixture. If there is not enough liquid to cover the eggs, either transfer to a smaller container or just add a little more water.

4. Let the eggs marinate for at least 1 hour before eating. I let mine sit for days in the liquid in the refrigerator. The flavor will intensify the longer the eggs sit in their soy sauce bath.