Trứng gà ngâm nước tương 
Cooking Instructions
- 1
Gently wash each egg. If the eggs are refrigerated, let them come to room temperature before boiling.
- 2
Boil water and add 2 tablespoons of vinegar and 1 teaspoon of salt. Once boiling, carefully place each egg on a large spoon and gently lower it into the pot. Dropping the eggs too hard may cause them to crack.
- 3
Once the eggs are in, boil them for 7-8 minutes for a slightly soft center. Remove and place them in a bowl of ice water to stop the cooking process and make peeling easier. Let them cool completely before removing.
- 4
Finely chop the green onions. Dice the onion and shallots. Slice the chili peppers.
- 5
Prepare the marinade: Boil the soy sauce, water, wine, and corn syrup or honey. Season to taste and let cool. Mix in the chopped green onions, onion, shallots, chili peppers, sesame oil, and toasted sesame seeds.
- 6
Peel the eggs. Place them in a container and pour the marinade over them. Let them soak for about 6 hours before eating, or refrigerate overnight for the next day. They are delicious as a snack or served with hot rice.
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