Soy-Marinated Eggs

1. 1 Eggspack 10 pcs ≈ $1.89 4 pcs
2. 2 Soy saucepack 250 ml ≈ $2.20 70 ml
3. 3 Garlic≈ $10.00 per kg 4 g
4. 4 Green onionspack 50 g ≈ $1.30 15 g
5. 5 Fresh chilipack 100 g ≈ $1.00 3 g
6. 6 Sugar 10 g
7. 7 Rice vinegar 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Lower room-temperature eggs¹ into boiling water and cook for exactly 6.5 minutes, then transfer immediately to ice water for 5 minutes and peel carefully.

2. In a bowl, combine 70 ml soy² sauce, 80 ml water, 15 ml rice vinegar, and 10 g sugar, then stir until dissolved.

3. Slice the garlic³, cut the scallions into rings, and slice the chili into rings, then add them to the marinade.

4. Place the eggs¹ in a 0.5 l jar and pour in the marinade so they are fully covered, weighing them down with a circle of paper if needed.

5. Refrigerate for 6 hours, gently turning the jar once.

6. Store in the refrigerator for up to 7 days; after 2 days the yolk becomes firmer and saltier.