Ingredients:

  • 8 large eggs
  • 1 tbsp salt
  • 1 tsp white vinegar
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 3 cloves garlic, smashed
  • 1 tsp fresh ginger, minced
  • 1 stalk green onion, chopped
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1/4 tsp flaky sea salt

Instructions:

  1. Fill your saucepan with water until it covers the eggs by about one inch. Stir in the salt and vinegar, then bring it to a rolling boil. Once it's bubbling, lower the heat to a simmer Note: This prevents the eggs from bouncing and cracking.
  2. Carefully lower the eggs into the water using your slotted spoon. Now, set your timer. Simmer for 6-7 minutes if you want jammy, soft yolks, or 10-12 minutes for firm, hard boiled yolks.
  3. While the eggs cook, prepare your ice bath. Fill a bowl with cold water and a handful of ice cubes.
  4. Once the timer goes off, immediately transfer the eggs from the pot to the ice bath. Let them sit for exactly 10 minutes until they are chilled to the core.
  5. Gently crack the shells all over by tapping them on the counter. Peel them under cold running water, which helps the shell slide off. Pat them dry with paper towels.
  6. In a separate bowl, whisk together the soy sauce, water, mirin, brown sugar, garlic, and ginger. Whisk until the sugar is fully dissolved until the liquid is smooth and glossy.
  7. Place your peeled eggs into your airtight container or Ziploc bag. Pour the marinade over them, making sure every egg is submerged.
  8. Seal the container and refrigerate for 4 to 24 hours. I usually find that 12 hours is the sweet spot for flavor.