Breakfast ‘Dinosaur Eggs’
An overnight marinade gives these eggs a brown and white mottled surface. It’s not hard to imagine a baby T-Rex bursting out of one.
- Yield: Makes 6 soft-boiled eggs
- 6 large eggs
- 1 cup water
- 1 cup soy sauce
- ½ cup mirin
- ½ seasoned rice wine vinegar
In a medium-sized bowl, mix together the water, soy sauce, mirin, and seasoned rice wine vinegar. Pour marinade into a large Ziploc bag and place inside another medium-sized bowl.
Bring a medium-sized pot of water to a gentle boil, ensuring there is enough water to cover eggs by approximately 1 inch. Gently place eggs in boiling water using a slotted spoon or ladle, and boil eggs for exactly 7 minutes.
Meanwhile, fill another medium-sized bowl with ice and cold water. When the eggs are finished cooking, remove them from the boiling water and place into the ice bath. Let rest for 2 minutes. Crack the eggs gently all over so they’re covered in cracks, but big pieces of shell haven’t come off.
Place the eggs in the bag of marinade, ensuring all the eggs are completely covered. Place eggs in the refrigerator to marinate for at least 12 hours and up to 48.
When you’re ready to eat them, remove the shells and quickly rinse them. The eggs are best enjoyed at room temperature. Eat them on their own, with a squirt of sriracha, or sprinkled with furikake.