Poke a hole on the top and the bottom of the eggs with a needle so that they won't break. Bring to room temperature before boiling. Speed up the process by soaking them in room temperature water.
Add 1 tablespoon of vinegar (not listed) in boiling water, and gently put the eggs in, then boil for exactly 6 minutes. Take them out, and soak in cold water. When you are making hard-boiled eggs, boil for 10 minutes.
Combine the marinade in advance, bring to a boil, and let cool. Peel the shells away from the eggs. Put the eggs along with the marinade into a plastic bag, and remove the air.
If you submerge the bag in Step 3 in water, you can get the air out easily. Occasionally move them around to avoid uneven coluoring. Let them sit in the marinade for 2 hours to overnight, then they're done!
If you use a fishing line to slice them in half, it works well!
The egg yolks will look like this after 8 minutes of boiling.
Enjoy in various dishes!
For ramen noodles! Recipe ID: 1320366
For kimchi fried rice! Recipe ID: 862511
For a rice bowl with simmered pork belly cubes! Recipe ID: 1059689
For chicken char siu! Recipe ID: 1054306
Story Behind this Recipe
Take a look at my blog here: http://ameblo.jp/cooking-s-papa/entry-11216035074.html
-When you're cutting simmered boiled eggs, it works well if you cut them while placed on the palms of your hands (be careful not to cut yourself). -You can adjust the hardness of the egg yolks. I boiled the eggs for 6 minutes in the picture. -You can marinate the eggs in the sauce from simmered pork. They'll turn out delicious this way as well. ("Simmered pork" Recipe ID: 850238)