Seasoned Eggs with Aromatic Sauce

Name: Seasoned Eggs with Aromatic Sauce
Yield: Makes 5 eggs (If using 2 eggs, halve the amount of aromatic sauce.)
Ingredients: 1/3 cup water (80 ml); 1/4 cup soy sauce (60 ml); 3 1/2 tablespoons rice vinegar (such as seasoned rice vinegar) (50 ml); 2 teaspoons oyster sauce (10 ml); 2 teaspoons toasted sesame oil (10 ml); 4 -inch piece green onion, finely chopped (about 10 cm); 1/3 teaspoon red chili pepper, sliced into rings; 1/2-3/4 inch garlic paste (from a tube) (1–2 cm); 1/2-3/4 inch ginger paste (from a tube) (1–2 cm); 1 teaspoon toasted white sesame seeds; 1 tablespoon vinegar (for boiling eggs); Enough water to cover eggs (for boiling)

クックおいも☆ @cook_40430348

Seasoned eggs make a great snack or appetizer.

Recipe background:
I enjoyed the Korean-style seasoned eggs from a convenience store, so I tried to recreate them at home with ingredients I had on hand.

Seasoned eggs make a great snack or appetizer.

Recipe background:
I enjoyed the Korean-style seasoned eggs from a convenience store, so I tried to recreate them at home with ingredients I had on hand.

クックおいも☆ @cook_40430348

Seasoned eggs make a great snack or appetizer.

Recipe background:
I enjoyed the Korean-style seasoned eggs from a convenience store, so I tried to recreate them at home with ingredients I had on hand.

Seasoned eggs make a great snack or appetizer.

Recipe background:
I enjoyed the Korean-style seasoned eggs from a convenience store, so I tried to recreate them at home with ingredients I had on hand.

Saved

Ingredients

Makes 5 eggs (If using 2 eggs, halve the amount of aromatic sauce.)

Aromatic Sauce
1/3 cupwater (80 ml)
1/4 cupsoy sauce (60 ml)
3 1/2 tablespoonsrice vinegar (such as seasoned rice vinegar) (50 ml)
2 teaspoonsoyster sauce (10 ml)
2 teaspoonstoasted sesame oil (10 ml)
4-inch piece green onion, finely chopped (about 10 cm)
1/3 teaspoonred chili pepper, sliced into rings
1/2-3/4 inchgarlic paste (from a tube) (1–2 cm)
1/2-3/4 inchginger paste (from a tube) (1–2 cm)
1 teaspoontoasted white sesame seeds
1 tablespoonvinegar (for boiling eggs)
Enough water to cover eggs (for boiling)

Saved

Steps

1

Add water and vinegar to a pot and bring to a boil. Gently tap the wide end of the eggs from the refrigerator to crack slightly, then add to the pot. Boil over medium heat for 9 minutes.
2

While the eggs are boiling, mix all the aromatic sauce ingredients together in a storage container.
3

After 9 minutes, remove the pot from the heat. Cool the eggs thoroughly under running water and add ice water if available. Once fully cooled, carefully peel the eggs so the whites don’t tear.
4

Place the peeled eggs into the container with the sauce. Refrigerate to let the flavors soak in. Occasionally turn the eggs so the sauce coats them evenly.