Serves 1
Directions
- 1Start with some hot water and sugar to make the marinade.
- 2Add sherry vinegar to the marinade for some bite.
- 3Use a low sodium soy sauce for the marinade because it sits for a long time.
- 4Set the marinade aside.
- 5Place six eggs into a pot of boiling water.
- 6Set a timer for 6 minutes and 50 seconds for cooking the eggs.
- 7After cooking, plunge the eggs into a nice bath (ice bath) to stop the cooking process as fast as possible.
- 8To peel the eggs, tap all around, rotate the egg, put it back in the water, and peel them in the water to help keep their exterior. Do this fairly quickly.
- 9Place the six perfectly peeled eggs in a container.
- 10Pour the prepared marinade mixture over the eggs, ensuring they are covered.
- 11Place the covered container in the fridge for 2 to 6 hours.
- 12Wet your knife before cutting the eggs for a cleaner cut.
- 13Serve the eggs with a little mayonnaise and chili oil on top.
Ingredients
- hot water
- sugar
- sherry vinegar
- low sodium soy sauce
- 6 eggs
- mayonnaise
- chili oil
Equipment
pottimercontainerknife
Tips
- The seconds matter when timing the eggs.
- Plunge eggs into an ice bath to stop cooking quickly.
- To peel eggs easily, tap all around, rotate, put back in water, and peel in water.
- Wet your knife for cleaner cuts on eggs and cake.
- The eggs can be kept in the fridge for a month.
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