SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/black-sesame-congee-with-ginger-pickled-eggs
Printed September 1, 2026
Printed September 1, 2026
Global Breakfasts
Black Sesame Congee with Ginger-Pickled Eggs
A dramatic, midnight-colored rice porridge meets the umami punch of quick-pickled eggs in this East Asian-inspired morning meditation.
Ingredients
- 1 cup jasmine rice
- 6 cups chicken or vegetable stock
- 1/2 cup black sesame paste
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 4 eggs
- 1/3 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2-inch piece fresh ginger, sliced
- 2 scallions, chopped
- Chili oil for serving
Preparation
Black sesame transforms humble rice porridge into something visually striking and nutritionally powerful. The pickled eggs add protein and a tangy counterpoint that makes this congee anything but ordinary.
Pickle the Eggs First
- Soft-boil the eggs for exactly 6 minutes, then plunge into ice water.
- Peel carefully and place in a jar or bowl.
- Heat rice vinegar, soy sauce, honey, and ginger slices until the honey dissolves.
- Pour over the eggs and refrigerate for at least 2 hours, or overnight for deeper flavor.
Prepare the Congee
- Rinse the rice and add it to a large pot with the stock.
- Bring to a boil, then reduce to a gentle simmer.
- Cook for 45-60 minutes, stirring occasionally, until the rice breaks down into a creamy porridge.
- Stir in the black sesame paste, soy sauce, and sesame oil.
Assembly
Ladle the dark, silky congee into bowls. Halve the pickled eggs and place on top. Garnish with scallions and a drizzle of chili oil. The eggs' golden yolks against the black congee create a stunning visual that's matched only by the flavor.
