Ingredients
Equipment
Method
Make Marinade
- 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.
Cook Eggs
- 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.