Ajitsuke Duck Egg (Soy Sauce Marinated Soft Boiled Duck Egg)
Spring is here, which means my ducks have started laying in earnest. 7 of the eggs have gone into the incubator to replenish my flock, but I’m still looking at a good amount of eggs from my remaining 3. I’ve made mini soft boiled ramen eggs out of my quail eggs before, and am here to go the opposite way in terms of size with my duck eggs, which are quite massive compared to regular chicken eggs.
They’re boiled to the point where the egg whites have set, but the yolk is still deliciously runny. Marinated in a salty soy sauce mixture with a hint of sweetness, it’s delicious over a bowl of hot white rice, some chives from my garden which have been here since March. It is the perfect quick spring meal and my kids love it this way. You can also use these on ramen. Just be aware that duck eggs can be much bigger, which means you’ll have to adjust the boiling time.
Fresh eggs are also harder to peel, so I prefer boiling them and then let them sit in ice water for a few hours or in the fridge overnight.
Ingredients
- Duck eggs (or chicken eggs)
- 1 cup soy sauce
- 1.5 cups water
- 1 tablespoon sugar
- 1/3 cup sake
- 1/3 cup mirin
- Bring pot of water to a boil. Boil duck eggs (or jumbo chicken eggs) for 7 to 7.5 minutes (for chicken large, 6 to 6.5 minutes.) I use a stopwatch.
- Immediately transfer to an ice bath and allow to sit in the ice bath or in the fridge for 15 or more minutes. Best for an hour+.
- Combine soy sauce, water, mirin, sake, and sugar.
- Marinate eggs in mixture for at least 4 hours. Best overnight.