Ingredients

  • 6 eggs
  • 6 eggs, room temperature

  • 2 tsp white vinegar

  • 4 large dried anchovies (guts removed)

  • ½ medium onion (sliced thinly)

  • 1 clove garlic (minced)

  • 1 green chili (chopped)

  • 1 cup water

  • ¼ cup soy sauce

Marinated Eggs in Soy Broth
Recipe Courtesy of Asian Food Network

Marinated Eggs in Soy Broth

Aptly named the "Drug Egg", Mayak Gyeran makes you come back for more and it is really easy to prepare. The egg may be the main ingredient but the hero is the soy sauce mixture -a delicate balance of soy sauce, water, sugar, minced garlic and sesame seeds. Easy, right? Serve it over rice for a hearty meal or eat it on its own as a snack.
  • Easy
  • 10 min
  • 15 min
  • 5 min
  • 2 steps
  • 8 Ingredients
  • Easy
  • 2 steps
  • 8 Ingredients
  • 10 min
  • 15 min
  • 5 min

Instructions

  1. Prepare the eggs

    • Bring 5 cups of water to boil over medium high heat.
    • Add vinegar and eggs. Cover and let cook 1 minute then stir with wooden spoon so that the egg yolks will be set in the center. Cover and cook another 1 minute, then stir again. Cover and cook for 6 more minutes.
    • Remove from the heat and strain in cold running water.  Soak the eggs in cold water for 10 minutes. Pour out the water and peel them.
    • You want to keep the eggs as round and beautiful as possible.


  2. Make soy broth

    • Heat a saucepan over medium heat.
    • Add the anchovies and stir with a wooden spoon for 2 minutes, until the anchovies turn a little brown.
    • Add garlic, onion and green pepper chilli, stirring for 1 minute.
    • Add the water and the soy sauce.  Cover and cook for 10 to 12 minutes over medium heat.
    • Strain over a bowl and press down on the mixture in your strainer to get all the good, clear broth out of the ingredients. Let the broth cool down.
    Make soy broth


Plate and Serve!

To serve immediately, cut the eggs in half, put them in a shallow bowl, and pour the broth over the top.  Serve as a side dish. | To save for later, put all the eggs and the broth in a glass jar and refrigerate up to a week.

Plate and Serve!

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