Farm fresh eggs are in abundance, which makes them an even tastier reason to add one to any grain or noodle dish. These brined soft boiled eggs add an umami depth to the flavor of this yolky protein.
Prep Time: 15 minutes
8oz Pangea Ferments Kimchi Brine
2 tbsp soy sauce
1" ginger fine grated or minced in food processor
5 garlic cloves minced
For soft boiled eggs:
Bring approx 6cups of water and 2 tbsp vinegar to a boil, add your eggs, cover and continue to boil for 7min. Immediately remove eggs from water and place in container of ice water to halt cooking.
Grate and/or mince the ginger and mix with kimchi brine and soy sauce. Peel your eggs and place in a the brine mix. Any sealed container that allows you to fully submerge your eggs will work. Place the container in the refrigerator for 2-4 days. Day 4 gives you the richest umami flavor and a creamier, less fluid yolk.