This hits all the notes- salty, sweet, spicy, savory. It works best with "jammy" eggs. Of course, it is your kitchen, your rules and you can have any degree of boiled eggs you like.
I recommend large eggs for this recipe and if your eggs are refrigerated, you will need to boil them for 7 minutes. If unrefrigerated, deduct a minute. I like to get my water to a rolling boil, add a tbsp white distilled vinegar, and drop in the eggs and set the timer. The vinegar will firm up the whites of the eggs.
Fill a bowl with ice and water and when the timer goes off, just remove the eggs from the boiling water and submerge them into the ice bath. The shock will make them easier to peel. After 1 minute, I like to take each egg out of the water and crack it on the counter and return it back to the ice bath. The water will start to creep into the cracks and the shells will remove easily.
After the eggs are peeled, simply drop them into the marinade and refrigerate for at least 24 hours. They are best eaten in 3-4 days and will last a week in the fridge.
These jammy eggs work great as an appetizer, or as a meal over jasmine rice or in ramen. The recipe is very customizable to your heat and sweet level preference.
Add as much heat as you like. Toss in green onions, add more garlic, customize it to your taste.
