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Tiger Skin Eggs with Runny Yolks

By: Nadia Aidi
|
Servings: 4 servings
Soft-boiled eggs with lightly crisp whites and rich, runny yolks, finished with a soy and salsa macha glaze, ginger, and garlic. Served over steamed white rice with sesame seeds and chives.
Serves 4 generously. For a small appetizer, plan on one egg per person.
Prep 15 minutes
Cook 30 minutes
Cooling Time 1 hour 20 minutes
Total 2 hours 5 minutes
Close-up of tiger skin eggs over white rice, coated in sauce and topped with black and white sesame seeds and chopped chives.

Equipment

  • egg piercer, or thumbtack
  • Large pot with lid
  • spider strainer
  • large bowl
  • spoon
  • kitchen towel
  • paring knife
  • large skillet
  • small bowl
  • whisk
  • tongs

Ingredients

Eggs

  • 9-12 large eggs room temperature
  • 1/4 cup neutral oil

Sauce

  • 1 tsp ginger grated
  • 1 garlic clove grated
  • 1/4 cup soy sauce
  • 1 tbsp shiro dashi optional
  • 3 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp sambal oelek or sriracha
  • 1 tbsp salsa macha or chili crisp
  • 2 tsp sesame oil
  • 1 tbsp sugar
  • 1-1.5 tbsp cornstarch
  • 1/4 cup water

To Serve

  • steamed white rice for serving
  • sesame seeds to taste
  • chives chopped, to taste

Instructions

  • Boil the Eggs: Pierce the wide end of each egg. Bring a large pot of water to a rolling boil and gently lower the eggs in with a spider strainer. Cover and boil for 6 to 6 1/2 minutes for runny yolks (see notes for other boil times).
    9-12 large eggs
  • Chill and Peel: Transfer the eggs to a bowl of ice water with the spider strainer and let sit for 10 minutes. Tap each egg gently all over with a spoon, then roll it very gently on a kitchen towel to crack the shell. Return the eggs to the ice water for 10 more minutes. Peel, starting with the first egg cracked, pat dry, and refrigerate for 1 hour.
  • Score the Eggs: Make shallow cuts all over each egg with a paring knife.
  • Fry the Eggs: Preheat a large skillet over medium-high heat for 2 to 4 minutes. Add the neutral oil and heat for 30 seconds. Add the eggs in batches and fry for 1 to 2 minutes per side, turning until blistered all over. Remove the pan from the heat, transfer the eggs to a plate, and pour off all but about 1 tbsp of the oil.
    1/4 cup neutral oil
  • Make the Sauce: Return the pan to medium heat. Add the ginger and garlic and sauté for 1 to 2 minutes. In a small bowl, mix the soy sauce, shiro dashi, rice vinegar, mirin, sambal oelek, salsa macha, sesame oil, and sugar. Add to the pan and cook for 3 to 4 minutes.
    1 tsp ginger, 1 garlic clove, 1/4 cup soy sauce, 1 tbsp shiro dashi, 3 tbsp rice vinegar, 2 tbsp mirin, 1 tbsp sambal oelek, 1 tbsp salsa macha, 2 tsp sesame oil, 1 tbsp sugar
  • Thicken the Sauce: Whisk the cornstarch into the water. Reduce the heat to medium-low, add the slurry to the sauce, and cook for 5 to 6 minutes, whisking often, until thickened.
    1-1.5 tbsp cornstarch, 1/4 cup water
  • Coat and Serve: Turn off the heat. Add the eggs and toss to coat in the sauce. Serve over steamed white rice and top with sesame seeds and chives.
    sesame seeds, chives, steamed white rice

Notes

Egg Doneness Boil Time (large eggs)
Runny: 6 to 6 1/2 minutes
Jammy: 7 minutes (a thick, sticky center)
Softly Set: 8 minutes
Hard-boiled: 10 minutes

Nutrition

Calories: 360kcal, Carbohydrates: 11g, Protein: 14g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.04g, Cholesterol: 368mg, Sodium: 1300mg, Potassium: 182mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 573IU, Vitamin C: 3mg, Calcium: 67mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info