Soy Sauce Eggs Recipe
Marinated in a super savory, umami rich sauce, these eggs are an unstoppably poppable way to get vitamins, healthy fats, and of course protein!
Servings: 2 servings
Ingredients
- 6 large eggs
- ¾ cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 5 cloves garlic
- 1 teaspoon gochugaru
- 2 cups hot water
- garnish: sliced scallions, toasted sesame seeds, fine julienned toasted nori furikake
- optional marinade ingredients for heat: sliced fresh jalapeño or serrano peppers
Instructions
- Boil eggs, cool and peel.
- While eggs are cooking, stir together marinade ingredients, including hot water and any optional ingredients if using.
- Place eggs in a container with a tight fitting lid and just wide enough to hold the eggs. Cover eggs with marinade. Let marinate for at least 2 hours, up to 24 hours.
- Remove eggs from marinade, slice into halves or quarters, drizzle with some of the marinade, garnish with scallions and sesame seeds if using, and serve.
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Notes
Leftover eggs can be stored in an airtight container in the refrigerator for up to four days. Do not store past 24 hours in the marinade. The egg white will turn hard and rubbery and the eggs may get too salty.