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–+ servings
Korean eggs in soy broth

Korean Ramen Eggs in Soy Broth

Delicious jammy eggs in a tasty soy broth
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Lunch, Main Course, Side Dish, Snack, Soup
Servings 4 servings

Ingredients
  

For the eggs:

  • 8 large eggs left out at room temp for 1-2 hours
  • 2 tsp white vinegar

For the broth:

  • 4 dried anchovies guts removed, or sub 1-2 tbsp fish sauce which I used
  • 1 onion thinly sliced
  • 2 large garlic cloves chopped
  • 1 jalapeno stemmed seeded and chopped
  • 3 cup water
  • 3/4 cup soy sauce I use low sodium

Instructions
 

  • You can reduce the amount of broth here if you don't want as much, but it was super tasty so we liked a lot.
  • Bring a large pot of water to a boil over medium heat. Add the vinegar and eggs, stirring gently with a wooden spoon so the yolks set in the middle. Cook over medium heat for 6 minutes for jammy barely set centers, stirring often.
  • Remove from heat and drain and let cold water run over the eggs. Soak for 10 minutes in cold water. Drain the pan then shake gently to crack the eggs. Peel under cold water.
  • Heat a sauce pan over medium heat. Add the anchovies and stir fry briefly. Otherwise add the water, soy, fish sauce, garlic, onion and jalapeno. Simmer for 10-12 minutes, then strain the broth. Cut the eggs in half and place in a shallow bowl, then pour over some hot broth and serve.
Keyword Appetizer, Asian, Eggs, Lunch, Main Dish, Side Dish, Snack, Soup
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