I can’t let this one go without a pun, right? But these Korean-style marinated eggs — as opposed to the Japanese ones — were really eggs-traordinary. Okay, I’ll stop now.
Makes 10
Ingredients
10 eggs
1/2 onion, diced
1 green chilli, halved, then sliced, with seed
1 spring onion, sliced
1/4 cup sugar
1/2 cup water
1/2 cup soya sauce
Place eggs in pot, fill with water until the eggs are covered by about 3 centimetres of water. Bring to a boil, the lower to a simmer for 6 minutes.
In the meantime, prep all the ingredients and place in a container that will fit all the eggs.
When the eggs are ready, place them in cold water and peel them.
Place the eggs into the marinade for 6 to 24 hours. If the liquid does not cover the tops of the eggs, place a folded piece of kitchen towel over them.
To serve, slice into halves, wiping the knife after each slice.
Eat with rice and a spoonful of marinade, and a drizzle of sesame oil. Or eat it on its own as an appetiser or a side.
Recipe adapted from one meal a day.