These soy marinated eggs are delicious flavor bombs that will fuel you for all your spring adventures.
Savory soy pairs wonderfully with bright ginger and green onion, wrapped around a jammy center yolk. Enjoy it over warm sticky rice, or pack the whole lot for your lunch and eat it cold. Either way, it’s bound to become your new go-to.
Ingredients:
6 local eggs
½ cup soy sauce or tamari
½ cup rice vinegar
1 tablespoon Spectrum™ organic sesame oil
1 tablespoon organic minced garlic
1 tablespoon minced organic ginger
1 organic green onion
1 tablespoon sesame seeds
For garnish:
Sesame seeds
Organic chopped green onion
Emerald Cove® organic toasted sushi nori
Organic sliced cucumber
Spectrum™ organic sesame oil
For serving:
Sticky rice, prepared according to package instructions
Instructions:
Fill a large pot with water and bring it to a rolling boil.
Put your eggs into the pot and bring the heat down to medium high. In order to place the eggs into the water without cracking them or burning yourself, use a large spoon to lower them in.
Set a timer for 7 minutes. These eggs will be soft boiled with a jammy yolk.
In a large bowl, prepare an ice bath for your eggs when they are done.
While your eggs are boiling, you can start on your marinade.
You want to find a large container that has a lid with a tight seal. I have used very large mason jars or large sealable containers. You want a jar that’s a little bigger than you think you’ll need, just to be safe.
Add your soy sauce or tamari, rice vinegar, sesame seeds, and sesame oil to the jar.
Chop up your green onion. Add half to the marinade and save the other half for garnish.
Peel and mince your garlic and ginger, if not using pre-minced. Add them to the marinade.
Once your eggs are done boiling, drain the hot water from the eggs and put the eggs in your ice bath. Let them cool 5 – 10 minutes before peeling.
Once your eggs have finished cooling, peel them and plop them into your marinade.
Let the eggs marinate for 24 hours before serving. They can sit in the marinade and are good for up to 3 days in the refrigerator.
Serve over rice and garnish with sesame seeds and green onions. You can also eat them as-is as a snack.
-Delaney Blomstrom
