Soy Marinated Eggs

Makes 6-12 eggs Prep Time 5 minutes   Cook Time 9 minutes   Rated:

In Korean cuisine, soy-marinated eggs are often served as a side dish (banchan) or topping for rice bowls or soups, and are enjoyed for their savoury flavor and texture. The dish has become increasingly popular in recent years, both in Korea and internationally, as a quick and easy snack or breakfast item. (Hmmm, not sure about the breakfast thing, but I have seen a lot of crazy things served for breakfast at international hotels, and frankly, these are pretty tame in comparison!)

The origin of soy-marinated eggs in Korean cuisine is not entirely clear, but it is believed to have been influenced by Chinese cuisine. Soy sauce, which is a key ingredient in the dish, was first introduced to Korea through trade with China during the Three Kingdoms period (57 BC – AD 668). Over time, Korean cooks adapted and incorporated soy sauce into their own cuisine, including the preparation of marinated eggs.

Fast forward to us, right now, and all I can say is, super simple, and super delicious...breakfast or not!

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Place garlic and EVOO into the Thermomix bowl and chop 5 sec/speed 5.


Saute 3 min/Varoma/speed 1.


Add remaining ingredients other than sesame seeds and herbs and cook 6 min/Varoma/speed 1/spatter guard. (Or use a simmering basket instead of the MC).


Boil the eggs, to just a medium firm yolk. Use an ice bath to chill quickly and then peel whilst under water.


If using the Thermomix egg boiler, use the medium setting and do this step before making the marinade.


Pour the sauce over the eggs and allow to marinate for up to week. You can eat them after a few hours but they do improve in flavour over time.


Serve with plenty of spring onions, red chilli, toasted sesame seeds.

Served with

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