Drunken Eggs (Korean Marinated Eggs)

This is by far my favorite recipe!!! Get ready to fall in love with these irresistibly savory Marinated eggs! Made with just a handful of simple ingredients, these perfectly soft-boiled eggs feature rich, creamy yolks and tender whites that soak up every drop of a bold, umami-packed marinade. After an overnight soak, each bite is bursting with sweet, savory, and tangy flavor that's impossible to resist.

Whether you enjoy them as a protein-packed snack, sliced over ramen, tucked into rice bowls, or served alongside your favorite salad, these flavor-packed eggs are guaranteed to become a staple in your kitchen. Best of all, they're incredibly easy to make; prepare a batch today and let the marinade do all the work while you sleep!

Ingredients

6 large eggs at room temperature

1 tbsp each salt and white vinegar for boiling the eggs

green onions, seaweed flakes, and/or sesame oil for garnish, optional

Marinade

1/2 cup soy sauce

1/2 cup water

1/4 cup honey corn syrup, oligo syrup, or your choice of liquid sweetener

1/4 medium onion, diced

1 green onion, diced

3 cloves garlic, minced

2 chili peppers, diced

1 tbsp toasted sesame seeds

Instructions

In a bowl or a container, add the marinade ingredients and mix to combine, ensuring all the honey is scraped from the bottom.

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water.

Simmer for 6 minutes (or 10 minutes for hard-boiled eggs).

Prepare a large bowl of ice water.

When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.

Gently peel the eggs and add them to the marinade.

Cover tightly and store in the refrigerator overnight, or at least 6 hours.

To serve, place the egg over a bed of rice and garnish with green onion, seaweed flakes, and/or sesame oil to your preference. These eggs serve as an excellent garnish over a bowl of noodles as well. Enjoy!

*Notes

These marinated eggs will last about 3-4 days in the fridge