Soft Boiled Eggs Soaked in Soy Broth

These eggs are soaked in yummy broth for at least one day so the flavor gets inside the white and the yolk. I take these over deviled eggs any time.

Delicious by themselves. You can drizzle chili sesame oil for a little kick!

Soft Boiled Eggs Soaked in Soy Broth

5 eggs
1 cup water
1/2 cup soy sauce
1 tsp powdered bonito broth
1 Tbsp mirin
1 Tbsp sugar
2 tsp vinegar

In a medium sauce pan, place the eggs in cold water. Bring the water to a gentle boil and leave it for 5 minutes. I like soft boiled eggs better in this dish than hard boiled eggs. If you like harder eggs, try cooking for another minute or so. Take it off the heat and drain the hot water. Add running water and ice cubes in the sauce pan and set aside for a few minutes. This makes the peeling process a lot easier. Peel eggs and set aside. 

Cook at gentle boil for 5 minutes.

Cooling the eggs right away will make peeling easy.

In a separate sauce pan, combine water, soy sauce, bonito broth, mirin, vinegar  and sugar. Warm to make sure everything is mixed well. In a tall Ziploc soup container, place the eggs and pour in the warm broth. Cool in the fridge for at least one day. If you can soak them longer, the egg yolk absorbs the flavor as well and gets really yummy. I soaked my eggs for two days this time.

Making the warm broth bath for the eggs....

Soak eggs in the broth and chill.

After two days in the broth. The yolk is darker in color.

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