A Hearty Side Dish for Solo Living Made with One Egg

Eggs are almost always in a solo renter’s fridge. But eating fried eggs every time gets old fast. The most budget-friendly way to turn a single egg into a rice-stealing side dish is soy-braised eggs. Make it once, and you can keep eating it for 2-3 days, so you no longer have to worry about side dishes for every meal.

Half the Success Comes Down to Boiling

The flavor of soy-braised eggs depends on how well the egg is cooked. In boiling water, 7 minutes and 30 seconds gives you a soft-boiled egg with a slightly moist yolk, and that texture blends smoothly with the soy sauce. Cool it immediately in cold water so the shell peels cleanly, and do not skip this step.

Variations with Added Ingredients

• Braising shishito peppers or quail eggs together increases the amount and adds a fun bite.
• If you want it spicy, slice 1 Cheongyang chili on the bias and add it during the final 3 minutes.
• Melt in a piece of butter at the end of braising to add a salty, nutty richness.
• Do not throw away the leftover braising sauce; use it instead of soy sauce for bibimbap or fried rice.

Storage and Cautions

After cooling completely, place the eggs with the sauce in an airtight container and refrigerate; they will taste good for 2-3 days. Keep the eggs submerged in the sauce so they do not dry out and season evenly. Since they are soft-boiled, the yolk texture changes if stored too long, so make them hard-boiled by boiling for 10 minutes if you want to keep them longer. Use clean chopsticks when taking them out so the sauce does not spoil.

Preventing Eggs from Bursting or Turning Tough

When microwaving an egg, pierce the yolk if possible. When cooking in a pan, medium-low heat is more stable than high heat. Eggs often finish cooking with residual heat when they still seem slightly underdone, so waiting until they are completely firm can make the texture tough.