Soy-Marinated Soft-Boiled Eggs · Haruhankki

Fill a small pot with enough water to cover the eggs by a couple of centimetres and set it over high heat.

While it heats, dice the onion, the chilies and the green onion as finely as you can.

💡 Dice them small: big chunks just sit there, while fine pieces actually release their flavour into the soy.

In a container with a lid, stir the soy sauce, water and sugar together until you cannot feel any grit of sugar on the bottom.

Tip all the diced vegetables into the soy mixture and set it aside.

When the water reaches a full rolling boil, lower the cold eggs in one at a time on a spoon so they do not crack against the base.

Boil for exactly 6 minutes 30 seconds at a steady medium-high bubble. Set a timer — this number is the whole recipe.

💡 Stir the eggs gently for the first 30 seconds and the yolks set closer to the centre instead of sliding to one side.

The moment the timer goes, lift the eggs straight into a bowl of iced water and leave them 5 minutes.

💡 The ice bath stops the cooking dead. Skip it and the residual heat keeps going, and your 6:30 yolk quietly becomes a hard-boiled one.

Crack each shell all over on the counter and peel under a thin trickle of cold water.

Lower the peeled eggs into the soy mixture so they are submerged.

Cover and refrigerate for at least 6 hours, or up to a full day for a deeper, darker egg.

Serve halved over hot rice with a spoonful of the marinade and its vegetables poured over the top.