6-Minute Soft Boiled Egg Recipe – Sesame Soy Marinade

Last Updated on 6 months ago by Neha Deshmukh

6-Minute Soft Boiled Egg Recipe – Sesame Soy Marinade

Hey everyone! I’m so excited to share this recipe with you. It’s for the most incredible soft-boiled eggs, marinated in a sweet and savory sesame soy sauce. Honestly, once you try these, you’ll be hooked! I first stumbled upon a version of this when a friend visiting from Japan introduced me to ajitsuke tamago, and I’ve been tweaking it ever since to get it just right – with a little Indian kitchen flair, of course!

Why You’ll Love This Recipe

These aren’t just any soft-boiled eggs. The marinade is the magic here. It infuses the eggs with a deeply umami flavor that’s both comforting and addictive. Plus, they’re surprisingly easy to make! Perfect for a quick snack, a vibrant addition to rice bowls, or even a fun appetizer. They’re also a fantastic make-ahead dish – the flavor gets even better after a day.

Ingredients

Here’s what you’ll need to create these flavour bombs:

• 6 Eggs
• 3 Stands of green onion
• 3 Less spicy fresh chili (like Serrano or Thai green chilies)
• 3 Garlic cloves
• 0.5 cup Soy Sauce (120ml)
• 0.5 cup Water (120ml)
• 0.25 cup Honey (60ml)
• 1 tablespoon Sesame Seeds

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Japanese Soy Sauce vs. Indian Soy Sauce: You can absolutely use Indian soy sauce, but if you can find Japanese soy sauce (like Kikkoman), it tends to be a little less harsh and more rounded in flavour. It really shines in this marinade.
• Types of Chili: I like to use chilies that have a good flavour and a little kick. Serrano or Thai green chilies work beautifully. If you prefer less heat, remove the seeds and membranes.
• Honey Variations: Any good quality honey will work! I often use wildflower honey for a floral note, but acacia or even a darker honey like molasses will add a different dimension.
• Sesame Seed Types: Toasted sesame seeds are amazing here, adding a nutty aroma. You can use white or black sesame seeds – or a mix of both! A quick toast in a dry pan really brings out their flavour.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, finely chop your green onion, garlic, and chili. Don’t be afraid to get a little messy!
2. In a glass container (a jar works perfectly), combine the soy sauce, water, honey, chopped garlic, green onion, chili, and sesame seeds. Give it a good mix until the honey is dissolved.
3. Now, gently lower your eggs into a pot of boiling water. Set a timer for exactly 6 minutes. This is key for that perfect soft-boiled yolk!
4. As soon as the timer goes off, immediately transfer the eggs to an ice bath. This stops the cooking process and makes them easier to peel.
5. Once the eggs are cool enough to handle, carefully peel them. It can be a little tricky with soft-boiled eggs, but be patient! Place the peeled eggs into the marinade, making sure they’re fully submerged.
6. Seal the container and refrigerate for at least 6 hours. Honestly, 24 hours is even better – the flavour really develops!

Expert Tips

A few little things I’ve learned along the way:

• Don’t overcrowd the pot: When boiling the eggs, make sure they have enough room to move around.
• Gentle does it: Handle the soft-boiled eggs with care – they’re delicate!
• Submerge completely: Ensure the eggs are fully covered in the marinade for even flavouring.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the chili to 1 or omit it entirely.
  • Medium: Use 2 chilies and leave the seeds in.
  • Hot: Add a pinch of cayenne pepper to the marinade! My brother loves this.
• Egg Size Adaptations: If you’re using extra-large eggs, add an extra minute to the boiling time.
• Marinade as a Sauce: Don’t discard the marinade! It’s delicious drizzled over rice, noodles, or even roasted vegetables.
• Festival Adaptations: These eggs are a fun addition to Easter or Spring brunches. The vibrant colours and unique flavour are always a hit!

Serving Suggestions

These marinated eggs are incredibly versatile. Here are a few of my favourite ways to enjoy them:

• Over a bowl of steaming rice with a sprinkle of furikake.
• Sliced on top of ramen for an extra flavour boost.
• As part of a bento box for a satisfying lunch.
• Simply enjoyed as a snack straight from the fridge!

Storage Instructions

Keep the marinated eggs in an airtight container in the refrigerator for up to 4 days. The flavour will continue to develop over time.

FAQs

Got questions? I’ve got answers!

• How do I know if my eggs are perfectly soft-boiled? The yolk should be runny, but not completely liquid. 6 minutes is usually perfect, but it can vary depending on your stove and egg size.
• Can I use a different type of honey? Absolutely! Maple syrup is a great substitute if you don’t have honey.
• What’s the best way to peel soft-boiled eggs? Gently tap the egg all over to create cracks, then peel under cool running water.
• How long can marinated eggs be stored in the refrigerator? Up to 4 days.
• Can I adjust the spice level of this recipe? Definitely! Feel free to add more or less chili to suit your taste.