Jammy eggs we'll never quit you.
I thought these were gross. I followed the recipe to a T, but couldn't stand the flavor profile. I threw them all out.These were awesome! Gonna make them again right now! They’re great after a few days, and I spoon a bit of the marinade over them every time I eat them.
I make them and put them in a mason jar in the fridge and they get better every day.Let the eggs marinate for at least three days in the fridge. Tried them after an hour, not much flavor. After one day, they just tasted like soy sauce. After the third day, all the flavors penetrated throughout.So easy and delicious! I used Chinese dark vinegar for a deeper flavor. A great snack to have on hand.I have made this recipe countless times, and I don’t change a thing. I keep the marinade, in a tall container, in my fridge for a week. I add cooked eggs as the week goes on, and after a week I swap the marinade out for a fresh batch. These eggs are that good.I'm thinking of making these yet again after getting the latest edition of the printed mag, and I'm wondering how a little gochujang might do as opposed to the chiles/flakes! I have used gochujang in the past with poultry and had great success. I wish I had some on-hand right now , otherwise I'd totally try it.Love these eggs! I make them weekly; so much so that I am going through soy sauce at a too rapid pace. I am curious if the pickling liquid could be recycled? Or is that just plain gross...? Thanks!These were great! Made them today after wanting to make them for the longest time and they did not disappoint. I think they'd be awesome with a little bit of pineapple juice or something to just add a teeny bit of sweetness and a little more tang. Definitely making these again!These are absolutely phenomenal! I didn't have rice wine, and used white wine vinegar instead. I also followed the advice of libranflight with the sesame oil drizzle before topping with the sesame seeds. This is quite possibly my new favorite egg dish, and it's so simple—the hardest part is waiting!Thanks for posting this, my husband did not like hard boiled eggs in the 10 years I've known him, but he likes these eggs! I cooked my eggs in the instant pot for 3 minutes on high and dunked in cold water for 2 minutes after immediate pressure release, and then peeled and put in marinade. Perfectly jammy eggs! I changed the marinade a tiny bit, I added 1 tbsp of sugar to add that taste element and I used 1 tsp of Korean dried pepper for the pepper part, and I reduced the water to 1-1/2 cups instead of 2. The soy sauce I used was Aloha Gold and I did put a very small drop of toasted sesame oil in the sauce for serving each single egg before scattering toasted sesame oils on top. SO GOOD, I will be going to get a lot more eggs tomorrow and we will be eating these with steamed rice in the upcoming week. Just eating single egg by egg in a little teacup with just some sauce was treat enough, but I bet they are good with rice too. Thanks for sharing this recipe!
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