INGREDIENTS
2 eggs
1 cup soy sauce
2 Tbsp. white sugar
2 Tbsp. rice vinegar
2 Tbsp. coarsely chopped ginger
PREPARATION
• In a microwave-safe bowl, whisk together the soy sauce and sugar. Microwave 30 seconds and stir until the sugar is dissolved. Whisk in the rice vinegar and ginger, then set aside.
• Prepare an ice water bath. Bring 6 cups water to a boil in a medium saucepan over medium heat. Carefully place the eggs in the water and boil 7 minutes. Remove the eggs and plunge into the ice water bath. Let rest until cool enough to handle, 3 to 5 minutes.
• Peel the eggs and place them in a zip-top bag with the soy mixture. Refrigerate at least 3 hours and up to 12 hours. Serve with stir-fried noodles, ramen, on a spinach salad or with rice and green onions.
This article appears in October 2015.