Halloween black eggs marinated in Emilio Balsamic Vinegar of Modena

4 eggs
2 cups of Balsamic Vinegar of Modena
3 oz of soy sauce
2 oz of apple vinegar
1 chilli pepper
1 tablespoon extra virgin olive oil

Cook the eggs in boiling water for 7 minutes.
Prepare the marinade by mixing the balsamic vinegar of Modena, soy sauce, apple vinegar, chopped chilli peppers and the tablespoon of oil.

Once the eggs are ready, immerse them immediately in cold water (with ice).
Once cooled, shell them and dip them into the marinade. Use a container that is not too big, so that the marinade covers them completely.

Let them rest for at least 12 hours in the fridge covered.

Perfect with rice and black sesame!