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Drunken Eggs
This drunken egg recipe is inspired by the classic Thai noodle dish mixed with Korean Mayak eggs. They’re savory, spicy, slightly sweet and packed full of umami goodness.
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Prep Time
10
minutes
mins
marinate time
12
hours
hrs
Course
Appetizer, Side Dish
Cuisine
American, Japanese
Servings
4
people
Ingredients
1x
2x
3x
6-9
Boiled Eggs
hard or soft depending on preference
½
cup
Soy sauce
½
cup
Water
¼
cup
Brown Sugar
1
tablespoon
Fish Sauce
1-2
tablespoon
Sambal
or crispy chili oil or sriracha
1
tablespoon
Sesame Oil
¼
cup
Scallions
finely diced
½
teaspoon
Ginger Paste
or finely minced ginger
½
teaspoon
Garlic Paste
or finely minced garlic
Instructions
Combine soy sauce, water, brown sugar, sambal, sesame oil, garlic, ginger and scallion in a tupperware or jar large enough to fit 9 eggs.
Stir until brown sugar is dissolved.
Add unshelled eggs and let marinate overnight.
When you’re ready to eat, slice them in half and enjoy!
Keyword
eggs
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