Description
A delicious and spicy twist on traditional soy sauce eggs, enhanced with chili crisp for an extra kick.
Ingredients
Scale
- 4 large eggs
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili crisp
- 1 teaspoon sesame oil
- 1 green onion, chopped
Instructions
- Boil the eggs in water for 7-8 minutes for a soft-boiled texture.
- Once cooked, transfer the eggs to an ice bath to cool.
- Peel the eggs and set aside.
- In a bowl, mix soy sauce, rice vinegar, chili crisp, and sesame oil.
- Soak the peeled eggs in the soy sauce mixture for at least 30 minutes.
- Garnish with chopped green onions before serving.
Notes
- Adjust the amount of chili crisp according to your spice preference.
- These eggs can be stored in the refrigerator for up to 3 days.
- Serve with rice or as a topping for ramen.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Boiling and marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 1g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg