Five Spice Soy Eggs
In recent years, noodle and rice bowls have surged in popularity, becoming a staple in modern dining. This trend can be attributed to several appealing factors, including convenience, customization, and healthiness, which resonate with contemporary lifestyles.
Jammy eggs have emerged as a beloved addition to bowls and various culinary creations, renowned for their enticing texture and rich flavor profile. The semi-soft yolk, often described as creamy and slightly runny, provides a delightful contrast to the other ingredients in a bowl meal. This unique texture makes jammy eggs not only a delicious complement but also an essential component that enhances the overall eating experience.
The Step-by-Step Cooking Guide
Begin by bringing the water and marinade spices to a boil in a saucepan. Simmer for 5 minutes, then let the marinade cool down completely.
Bring water to a boil over medium-high heat. Once boiling, gently lower the eggs into the water.
For Jammy eggs, boil the eggs for 8-8.5 minutes
After the designated time, promptly transfer the eggs to a bowl of ice water to halt the cooking process. Peel off the egg shells as soon as possible to prevent the membrane from sticking to the egg white, which makes it harder to peel.
Store the eggs in a food storage bag and pour in the cooled marinade.
Place the eggs in the refrigerator for at least 1 day. For best results, let the eggs soak for 2-3 days.
Five Spice Soy Eggs
Ingredients
Equipment
Method
- Add 1½ cup of water, 2 tablespoons low sodium soy sauce, 1½ teaspoons rice wine, 1 teaspoon five spice powder, 1 teaspoon sugar and 1 teaspoon salt in the sauce pot.
- Bring the mixture to a boil over high heat. Reduce the heat and let it simmer for 5 minutes.
- Remove the heat and allow the marinade to cool down.
- Fill a large sauce pot 3/4 full with water. Bring water to a boil over high heat.
- Gently drop the eggs into the boiling water. Boil for 8-8.5 minutes for jammy eggs. (See notes 1)
- Before the eggs finish cooking, prepare an ice bath by filling a mixing bowl with cold water and ice.
- When the eggs are done cooking, ladle the eggs into the ice bath immediately.
- Peel off the egg shells, and place them in a food storage bag.(see notes 2)
- Pour in cooled marinade in the bag. Seal the bag. Shake to ensure eggs are covered with marinade.
- Let the eggs marinate for at least 24 hours in the refrigerator before serving. (see notes 3)
Notes
- For runny egg, boil for 7.5 minutes. If you prefer them fully cooked, 10 minutes will do.
- Don’t leave the eggs in the ice bath too long. If they get cold, the membrane will stick to the egg white, making them much harder to peel without tearing.
- The longer the eggs marinate, the deeper the flavor becomes. For the best results, I recommend letting them soak for 2-3 days.
