Introduction
Soy-marinated eggs are hard or soft-boiled eggs marinated in a savory mixture made of soy sauce. In Korean, the same concept is often called gyeran jangjorim, and in Japanese, ajitsuke tamago. These eggs are so popular because of their versatility and people often use them as toppings for ramen and rice bowls and sometimes even as savory snack. Usually, the marinade for them is made from soy sauce, sugar, mirin, and a whole range of aromatics including garlic, ginger, and sometimes chilli. These give the eggs a savory, sweetish flavor and very rich umami flavor.
This marinating not only gives the egg a complex taste but also gives color to the outer layer, making the egg look glossy and dark brown. Generally, the marinated eggs in soy sauce are easy to cook, but they have a sense of sophistication that transforms even the most basic recipes to higher levels.
In the episode of Top Chef: Portland branded “Last Chance Kitchen,” the two chefs who lost in the preceding round were challenged to cook a plate of their choice that depicted a memory of food from their childhood and included one mystery ingredient, with how the mystery ingredient would be incorporated into the dish. In this case, there were eggs and there was rice.
If I had had a choice, I would have presented this dish of eggs that I marinated in soy sauce on top of a dish of boiled white rice to Tom Colicchio, one of the judges of Top Chef 4. This is an adaptation of Kieran jang jorim, which is basically a traditional side dish in Korean cuisine whereby eggs that have been cooked in soy sauce are placed within the mix. In this particular dish, eggs are modified versions of the standard banchan.
I have had such a mom who keeps a variety of recipes in the fridge. Today, I decided to make over one of those recipes. “Marinated Eggs with Soy Sauce, Garlic, Sugar, and Rice Wine Vinegar”: After getting soft-boiled to jammy perfection, the eggs are left to marinate in soy sauce, garlic, sugar, and rice wine vinegar. I find this method of cooking an egg to be a preferred one as against the traditional method of cooking eggs where the eggs are simply put into soy sauce and simmered; each time I make the dish, I add some dried chiles and shiitake mushrooms just to give that flavor. But it’s your choice whether to add other things to your food or not.
At all costs, the jammy eggs should not be boiled any longer than eight minutes and thirty seconds. I can understand your emotions if you’re a nervous wreck about getting some of the jammy eggs. Unless treatment is applied, the yolk will only become gray and dry out if it isn’t treated. Even though it is stated in the instructions, there is a strong need to boil the water in the absence of the eggs there, first. When you have put your eggs into the boiling water, carefully, you should set your timer to count from the beginning of the process.
Does it look like there’s far too much marinade compared to the number of eggs? That is because it has a dual role, which is why there’s such a difference. You could liberally spray the remaining liquid over the eggs that have been cut in half and layered on top of the cooked rice. Some of the liquid will be absorbed by the eggs. What I think is the most memorable dish that should have beaten this competition that Top Chef has put together is actually what I remember eating for years throughout my youth.
Have you been searching for more menu items featuring Korean food? Among the banchan items we also have sautéed spinach referred to as sigeumchi namul, and Korean potatoes as gamja jorim. The two dishes are part of the Korean cuisine. If you want a more filling lunch, you should consider our Korean short ribs, known as kalbi. To make your research into the cuisine of Korea even easier, we have also compiled a list of the top Korean books you might be interested in reading right now.
History of Soy-Marinated Eggs
Soy sauce-marinated eggs trace their roots to many different East Asian cooking traditions, especially in China, Japan, and Korea, in which food culture food is made on soy-based dishes.
In Japanese, marinated soy sauce-dipped eggs are known as ajitsuke tamago. Besides, the most frequent use of them is as a ramen topping. The eggs are usually soft-boiled, and the yolks remain runny so that a very dramatic contrast can be seen with the softly set whites, which have been marinated in soy. The Appearance of the Eggs One trace element of the history of the development of Japanese ramen culture can be related to the appearance of these eggs. The dish was made more complex, incorporating added toppings of pork, bamboo shoots, and eggs to better the entire experience of eating.
There also exist some Korean traditions regarding the consumption of the bokkeumbap, such as the marinated-in-soy-sauce eggs called gyeran jangjorim may be added as part of lunch or as accompaniments with dinner. The Korean version can be soft-boiled or hard-boiled-whatever the consumer prefers. As part of a traditional Korean meal, these eggs sometimes are eaten with rice and other small dishes. Often they are cooked in a huge batch so that it is easier to eat throughout the week.
Soy sauce eggs are yet another highly popular dish in China. These are often found as street food or with congee to be eaten in the morning. There is a historical relationship between the Chinese tradition of braising or preserving meals with soy sauce, which can be traced back for generations, and the egg marinating technique in a liquid based on soy sauce.
Flavored eggs marinated in soy
Flavored eggs marinated in soy prove a delicious harmony of flavors. Soy sauce forms a base that is strong on umami and salt, with sugar or mirin bringing in a mild sweetness to round out the flavor profile of the dish. Garlic and ginger are typical aromatics that are often infused into the marinade. These aromatics add body and richness to the flavor profile they provide. The character of flavor can be very delicate and subtle to full on the palate and intense depending on how long the meat is marinated.
During the marinating process, the eggs themselves are able to absorb a flavor that incorporates elements of sweetness, saltiness, and savory taste. As the whites absorb all the flavor from the marinade, they set to a firmer consistency packed with umami flavor, leaving the yolks curiously creamy and rich. The eggs, left to a soft boil, are tender compared, and the yolk provides superb richness to counterbalance the dish, flowing in to give a velvety texture to the whole culinary experience. The yolk is denser, yet the deep, rich flavor will still be retained. In this respect, it has a more hard-boiled taste, yet again not any less appetizing.
Other staples include these eggs, which are simply eaten alone but best shine in a dish such as ramen or served over rice and even as one of the pieces included in the Korean banchan set.
They sparkle particularly well because it is said that the umami taste they bring complements what flavors already exist on a dish.
Ingredients
6 large eggs
1 cup low-sodium soy sauce
8 peeled garlic cloves
3 Tbsp. sugar
2 Tbsp unseasoned rice vinegar
2 dried chilies (arbol, japones, or bird’s eye), optional
3 dried shiitake mushrooms, optional
For garnish, toasted sesame oil
Sesame seeds toasted for garnish
Direction
Step 1
Find a big bowl of icy water and get that in. As you bring that in the boiling water in a medium pan over medium-high heat, don’t put your eggs into the water. The moment the water has started boiling, put the eggs into the water and close the lid. Wait for seven minutes before acting. Remove the eggs from the water using the slotted spoon and then put them in ice water. Once the eggs stay at room temperature, wait until you are able to peel them by using cold water.
Step 2
You have to have all the following ingredients ready in a medium-sized pot: soy sauce, half-cup water, garlic, sugar, rice vinegar, chili peppers, and shiitake mushrooms. Put the pot on high heat. Lower the heat and leave it there for ten minutes.
Step 3
Remove from heat and add peeled eggs. Let marinate for an hour. Slice eggs in half to serve. Drizzle over marinade, oil, and sesame seeds. Keep the uncut eggs in the marinade, covered in the refrigerator for one week.
Conclusion
Soy sauce-marinated eggs come out as a great example of how two simple ingredients and approaches to cooking can create a dish that is at once both richly bold and delectable in complexity. Eggs marinated in soy sauce are a staple favorite in many East Asian cuisines, especially when they accompany ramen or are used as part of a meal in a Korean setting. Not only do they have a depth of flavor that’s savory, but they are also versatile, making them perfect for use in traditional as well as modern dishes. Increasingly now, the more people realize this delectable flavor, the more their popularity rises.
Also Read: https://occcafe.com/a-peach-salad-served-with-grilled-shrimp/
FAQS
- How do you make soy-marinated eggs?
Peel and marinate hard-boiled eggs in soy sauce, mirin, sugar, and water for several hours or overnight.
- How long should the eggs sit?
If possible, let them sit in the sauce for four hours; the most intense flavor will come from letting them sit overnight.
- Can I use this recipe with the hard-boiled version rather than soft-boiling?
You can use boiled eggs, too, but boiled-soft eggs are creamier, and you’ll taste them better with the sauce. They’re basically the same thing.
- How long soy sauce-marinated egg is good to eat?
In an airtight container, eggs that have been brined with soy will be kept for approximately three to four days if stored in the refrigerator.
- Can I reuse the marinade in more eggs?
Yes, the marinade can be used once more for another set of eggs. But with the third use, the flavor will not be so strong and lessened.
- Do I need to use the same marinade flavor?
Absolutely. Just omit a bit of soy sauce to reduce saltiness, add sugar or mirin to enhance sweetness or spices like garlic, ginger, and chili for a much better depth.
- What is the texture of soy-marinated eggs?
The eggs have soft creamy yolks and firm deliciously flavored whites when marinated. If you want the yolk firmer, then extend the boiling a little.