The sauce:
light soy sauce, gochujang, tomato paste, white sugar, rice vinegar, quarter pinch MSG, mushroom ketchup (a liquid sauce), garlic powder, salt, lemon juice, lemon zest, aleppo pepper, three drops liquid smoke
The eggs:
Boil the eggs in a pan in kettle-boiled water for six minutes. When the timer is done, put the eggs directly into cold water. This prevents the yolks hardening.
Peel the eggs and put them in the sauce inside a container which ensures the eggs are covered. Leave for 12 hours. Serve on a bed of salad, cut a cross into the front and spread it open so the yolk runs. Sprinkle the salad with the sauce.
You're welcome.
light soy sauce, gochujang, tomato paste, white sugar, rice vinegar, quarter pinch MSG, mushroom ketchup (a liquid sauce), garlic powder, salt, lemon juice, lemon zest, aleppo pepper, three drops liquid smoke
The eggs:
Boil the eggs in a pan in kettle-boiled water for six minutes. When the timer is done, put the eggs directly into cold water. This prevents the yolks hardening.
Peel the eggs and put them in the sauce inside a container which ensures the eggs are covered. Leave for 12 hours. Serve on a bed of salad, cut a cross into the front and spread it open so the yolk runs. Sprinkle the salad with the sauce.
You're welcome.
