Updated Apr 5, 2017Chatelaine
- BOIL a large pot of water.
- LOWER eggs carefully into water. Cook, uncovered, 7 min for a medium-runny yolk or 9 min for a firmer yolk. Transfer to a large bowl of ice water. Let stand, 5 min.
- COMBINE soy sauce with rice vinegar and water and sugar in a 1-L Mason jar. Cover and shake to combine. Stir in fresh ginger.
- PEEL eggs, then transfer to soy mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.
NutritionCalories 175, Protein 14 g, Carbohydrates 4 g, Fat 11 g, Sodium 535 mg. Excellent source of Vitamin B12
How to peel a soft-boiled egg