, spooning the extra marinade over the whole thing, and then proceeded to eat them plain the next morning for a very salty breakfast. It’s literally so easy, but I’ll tell you how to do it because I like you.First, you have to boil the eggs. My preferred method for a jammy, custardy interior is as follows. Bring water to boil and gently lower however many eggs you’d like into the water. Set your timer for seven minutes exactly and fill a bowl with ice water.
So, yeah, to all of my friends: Apologies in advance if I start bringing up these soy marinated eggs in regular daily conversations. You're just...going to have to get used to it.What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan.
Hold the rice. Side order of kimchee. If you're farming paddy, you need 6,000 calories of white rice. If you're mining coal you need the same in potatoes. Nobody else needs these empty white calories. The eggs look great!
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