Soy marinated eggs are in general really easy to make, and make for a nice snack or breakfast to bring outdoors or to accompany ramen. While Nitamago has a sweet and salty taste, Lǔ dàn is more aromatic. I like both a lot, and struggle to decide which is my favourite.
I struggled to present them well, so I just arranged them in a bowl 😅
Recipe: https://www.epimel.es/recipes/lu-dan
Japanese alternative: https://www.epimel.es/recipes/nitamago
The best part of learning Spanish is hearing people call themselves marinated eggs
You should try Korean mayak eggs. Sooo good.
Will try! It seems there is a whole world of marinated eggs, haha
I actually have always hated eggs. I figured out recently that it’s only the white that I hate, but in meantime, I tried so hard to like eggs. Do you know how inconvenient it is to find eggs disgusting living in North America?
Anyway, I found that I do like egg yolks, and I can like most or all of the egg if it is prepared in such a way that it is heavily flavored and, ideally, with a soft yolk.
Basically, I only like the most inconvenient eggs, and my years of trying various egg dishes did not help me with the inconvenience of being able to stay at someone’s place and be like, “Yeah, eggs are fine.”
I’ve never had much luck imparting flavor through marination to hard boiled eggs. Color, yes, especially cha ye dan.
That seems off. Eggs absorb marinade really well.
How long are you marinating them for? Does the marinade have a strong flavor? Are you peeling the eggs before marinating?
