Non inspirational marinaded eggs

[Mr Gus]

I went into Cambridge the other day to the new-ish South Korean (well it would hardly be north, eh) shop, Oseyo.
Bought 4kg of soybean sauce for gochujang, some light soy (which whilst naturally fermented was way saltier than i'm used to with japanese & chinese soys) decent sake, more mirin & a few sweet tea cans.

Light soy is classified as "for soup" ..showing the difference / absence of market adaptation (& possibly product unsold)

Really worth a trip to visit, the only prices I'm not keen on are for kikkoman poke type sauces (the normal price of nearly £4 a bottle) otherwise excellent value

Bashed out some ramen eggs (AJITSUKE TAMAGO) which I left to soak yesterday, having had 22 hrs nice colour externally, good yolk when sliced, runny still, but nothing crazy on the tastebuds!

This was simple with no chopped up bits of what not, (no bonito tuna flakes , I avoid it as an endangered fish)

Is simple just crap then? ..I don't wsnt to throw my marinade, instead hone & boil it for re-use (as apparently you can)

Anyone else marinade eggs? (not pickle) can offer some strainable ingredient assistance?

The egg was sweet, the white texture was pleasant but a long haul for little return in this state.

Good sake, mirin sugar, not great soy used, zero seaweed atthis point.

& what else makes a tasty egg marinade in general, should I be using some marmite & a splosh of sherry as uk kitchen staples? (the whole alcohol egg thing has a way to go as a test subject I think)

We need to up our game where marinaded eggs are concerned for scotch egg recipes, that's for sure though!

[AE-NMidlands]

Nobody mention Thousand-year old eggs... please!
A
(OK, I will. Wikipedia says

Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known under a wide variety of names (see infobox), are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.[1]

Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process.[2] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds

I guess it would be an acquired taste - which I don't intend to try, even though I am quite adventurous otherwise!)