JAMMY SOY EGGS
12 medium organic eggs, divided
1 cup (250 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) sugar
1 package dashi powder
½ cup (125 ml) Sriracha mayonnaise [Mix ½ cup (125 ml) mayonnaise with 1 to 2 tbsp (15 to 30 ml) Sriracha.]
¼ cup (60 ml) crispy shallots or onions (Available at Asian grocery stores)
6 green onions, green parts only, julienned and placed in ice water
¼ cup (60 ml) jarred pickled chili peppers, thinly sliced, or to taste
- Bring a medium-sized pot of water to a rolling boil.
- Carefully place 6 eggs in water and cook at a gentle boil for 6½ minutes. Remove eggs and immediately place in a bowl of ice water. Let chill until cold, then crack and shell them. Repeat with remaining eggs.
- In a small bowl, mix soy sauce, water, sugar and dashi powder. Place eggs in soy mixture overnight, for no longer than 12 hours.
- Slice each egg in half. Drizzle eggs with Sriracha mayonnaise and top with shallots, green onion and chilies.