Ingredients:

  • 6 large eggs
  • 1 tbsp Salt
  • 1 tbsp White vinegar
  • 1/2 cup Soy sauce
  • 1/2 cup Water
  • 1/3 cup Honey
  • 3 cloves Garlic, finely minced
  • 2 Scallions, thinly sliced
  • 1 Red chili, sliced
  • 1 Green chili, sliced
  • 1 tbsp Toasted sesame seeds
  • 1 tsp Toasted sesame oil

Instructions:

  1. Bring a medium saucepan of water to a rolling boil. Add 1 tbsp salt and 1 tbsp white vinegar to the water.
  2. Gently lower the cold eggs into the boiling water using a slotted spoon. Start a timer for 7 minutes. Stir the eggs gently in a circular motion for the first minute to center the yolks.
  3. While eggs boil, prepare an ice bath in a large bowl with 50% ice and 50% water.
  4. When the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking process. Let them sit for at least 10 minutes.
  5. In a glass container, whisk together the soy sauce, water, honey, minced garlic, scallions, red chili, green chili, and toasted sesame seeds until the honey is fully dissolved.
  6. Carefully peel the cooled eggs and place them into the marinade. Ensure they are fully submerged. Cover with a tight-fitting lid and refrigerate for at least 6 hours (or overnight).
  7. Drizzle with toasted sesame oil just before serving over warm rice.