Relish the astounding aromas of Honey, Garlic and Soy Sauce in this extremely fuss-free dish that packs an amazing punch. Prepare these the night before for beautifully cured lava eggs the next day!
Preparation Time: 10 - 15 mins | Makes 6 Eggs
Ingredients
6 Eggs, Room Temperature
2 Tsp Salt
1 Tbsp White Vinegar
4 Cups Water
(Spicy Marinade) - Mix together & set aside.
1/2 Cup Light Soy Sauce
1/2 Cup Water
1/4 Cup Honey
3 Tbsp Mirin
5 Garlic Cloves, Chopped
5 Red Chili Padi, Chopped
4 Green Chili, Chopped
3 Stalks of Spring Onion, Chopped
1 Tbsp Toasted Sesame Seeds
Directions
Add water, vinegar and salt to a saucepan and bring to boil (Medium Heat). Note: Ensure that the eggs are fully submerged in the saucepan, otherwise add more water. Boiling your eggs with Salt and Vinegar makes it easier to peel them later on!
Gently lower eggs into saucepan using a spoon and boil for 5.5 - 6 minutes
Once the eggs are ready, transfer them to a bowl of ice water to cool completely.
Once the eggs have cooled down, gently peel off the shells and set aside.
In the meantime, mix the ingredients for the marinade together in an airtight container and add the peeled eggs in when ready.
Marinate overnight (at least 8 hours) and serve with warm rice.
Note: Make up to 9 eggs with the same recipe!
Made too many? Store the leftovers in an airtight container in the fridge. The eggs should keep well for the next 4 - 5 days.
Enjoy!
Signing off, Cher
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