Chili Crisp Marinated Eggs

Name: Chili Crisp Marinated Eggs
Cuisine: Asian, Korean
Ingredients: 6-8 eggs; 1 cup soy sauce; 1/3 cup rice vinegar; 2 Tbsp chili crisp; 2 Tbsp sugar; 2 tsp sesame oil; 1 Tbsp toasted sesame seeds; 1 Tbsp grated fresh ginger; 3 scallions (thinly sliced)

7 steps

These are derived from the same idea as Korean mayak eggs!

Updated at: Thu, 21 Nov 2024 08:50:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories897.2 kcal (45%)

Total Fat49.1 g (70%)

Carbs53.1 g (20%)

Sugars31.7 g (35%)

Protein63.6 g (127%)

Sodium14709.1 mg (735%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6eggs

1 cupsoy sauce

⅓ cuprice vinegar

2 Tbspchili crisp

2 Tbspsugar

2 tspsesame oil

1 Tbsptoasted sesame seeds

1 Tbspfresh ginger

grated

3scallions

thinly sliced

Instructions

Step 1

Fill a medium sauce pan with water and bring to a boil over high heat.

Step 2

While water comes to a boil, prepare the marinade. In a large liquid measuring cup, mix soy sauce, vinegar, chili crisp, sugar, sesame oil, sesame seeds, ginger and scallions until combined. Set aside.

Step 3

Gently place eggs into boiling water, and boil over medium heat for 6 minutes. While eggs boil, prepare an ice bath.

Step 4

Remove eggs from boiling water directly into the ice bath.

Step 5

With the eggs in the ice bath, gently peel the shell away from the eggs.

Step 6

Place eggs in a container and pour marinade over. Cover the top with paper towel if eggs need help being fully submerged in the marinade.

Step 7

Refrigerate at least 5 hours before enjoying. The longer they marinate, the better :)

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