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Spicy Egg Boil

with Spicy Bulgogi Sauce →

Did you know that air-frying your eggs gives you the softest, sexiest yolk?!

By Kevin Dam

35 min
serves 3


  • medium pot
  • large pot
  • medium bowl
  • slotted spoon
  • kitchen knife
  • cutting board


Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


  • 1 Omsom Korean Spicy Bulgogi Starter
  • 6 eggs
  • 1 cup unsalted butter
  • ¼ cup neutral cooking oil
  • ¾ cup chicken or vegetable broth
  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. sugar
  • 5 cloves garlic, minced
  • 1-inch knob of ginger, minced or grated
  • ½ large white onion, diced

Serve with:

Enjoy with air fried baby potatoes, corn, or green beans!


On the stove:

  1. Bring 3 cups of water in a large pot to a boil. Once boiling vigorously, add 6 eggs and boil for 7 minutes.
  2. Remove eggs with a slotted spoon and immediately submerge them in an ice bath for 10 minutes. (Pro Tip: An ice bath is 1 part ice to 1 part water!)
  3. Once completely cooled, remove eggs from ice bath, peel, and reserve.

In the airfryer:

  1. Air-fry your eggs for 13 minutes at 275°F, carefully remove from tray and  immediately submerge in an ice bath for 10 minutes.
  2. Once completely cooled, remove eggs from ice bath, peel and reserve.

Let’s get cooking!

  1. Melt your butter and oil in a medium pot, add onions and sauté for 2 minutes. Add your Omsom sauce, garlic, and ginger, then sauté for an additional minute.
  2. Add soy sauce, rice vinegar, chicken broth, and sugar to pot. Bring to a boil.
  3. Add shelled eggs and simmer for 2 minutes.

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