Soy-Marinated Jammy Eggs

A beloved topping for ramen and udon alike, these jammy eggs feature tender whites and rich, golden yolks infused with a savory soy marinade. Make them a day ahead for maximum flavor.

Ingredients:
4 farm fresh eggs
¼ cup soy sauce
¼ cup water
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar
1 scallion, sliced

Method:
1. Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes. Transfer immediately to an ice bath and cool completely. Peel the eggs and set aside.

2. In a small bowl or jar, combine the soy sauce, water, rice vinegar, honey, and scallion. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Refrigerate for at least 4 hours or overnight. Slice in half and serve atop noodle bowls, rice dishes, or salads.