• 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes
• 0.75 cup soy sauce
• 3 Tbsp. mirin (sweet Japanese rice wine)
• 2 Tbsp. unseasoned rice vinegar
• Toasted sesame seeds (for serving; optional)
Steps
Step 1Fill a medium bowl halfway with ice, then cover ice with water and set aside. Gently lower 6 large eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer eggs to ice bath and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice bath and peel.
Step 2Meanwhile, bring 5 garlic cloves, peeled, 3 dried chiles de árbol or 1 tsp. crushed red pepper flakes, ¾ cup soy sauce, 3 Tbsp. mirin, 2 Tbsp. unseasoned rice vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add peeled eggs. Let sit at room temperature at least 1 hour.
Step 3To serve, drain eggs, quarter, and sprinkle with toasted sesame seeds (if using).
Do Ahead: Eggs can be marinated 2 days ahead. Cover and chill.
Editor’s note: This recipe for soy-marinated eggs was first printed in our March 2019 issue. Head this way for more top-tier egg recipes →
