Korean Braised Eggs

I now realize that I should have take a photo when they were looking beautiful in the pan.

We eat a lot of meals of just various banchan with rice, and I'm always looking for more protein options to include. I recently tried these in lieu of my usual rolled-egg omelet thing, and I'm hooked. Both kids devoured them too, so it's a keeper.

I followed this recipe from My Korean Kitchen. I made no changes.

The Recipe:

6 hard-boiled eggs, peeled

4 tb soy sauce

2 tb brown sugar

1 c water

2 tb mirin

1 stalk green onion (preferably the whites)

Place all ingredients except the eggs in a pan, and bring to a boil over high heat.
When it comes to a boil, remove the green onion, reduce the heat to medium, and add the eggs.
Simmer 15 minutes, occasionally rolling the eggs around.
Cool the eggs in the sauce, and eat cold.

The Verdict:

Overall grade: A

Overall reason: Easy and cheap and healthy and so delicious.

Time to prepare: 20 minutes, plus time to cool

Husband quote: "Oh, these eggs were flavored? I've been dipping them in that sauce, and I thought that's why they were sweet."

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