Jammy egg lovers, I have one for you – Marinated Soy Ginger Eggs. The marinade is simple: soy sauce, ginger, garlic, chilies, honey and rice vinegar giving the eggs sweet, tangy, salty flavors. The longer you leave them, the more the flavor permeates the soft egg wall. If you’re pressed for time an hour or two in the marinade will still take the humble egg to the next level.
As-is, these are delicious; they make the perfect snack. I’ll fess-up and tell you I stand with the fridge door open immersing my fingers into the dark, cold marinade and popping one of these into my mouth – a couple of bites at least, not all in one mouthful…just to be clear. I also love to create quick and easy Asian bowl meals using the eggs as the star.
When I’m not eating these straight from the container, fridge door open, my favorite way to enjoy them is having them sit atop crispy (preferably) sticky rice, sliced crunchy cucumber and radish. Add some nori sheets cut up or the snack-size sheets (as pictured), green onion, toasted sesame seeds and a drizzle of sriracha sauce. I always like to drizzle some of the marinade liquid over everything. This lunch can be packed and taken with you to work or anywhere else you might want to eat. Minimal effort is needed to make this recipe although some patience might be required to let these Marinated Soy Ginger Eggs bathe in their salty liquid for a day or two. Good luck with that.
Now, if like me you’re a lover of Asian flavors and are looking for some easy meal inspiration then try one of these favorites of mine:
MARINATED SOY GINGER EGGS
- 6 large eggs, room temperature if possible
- 1 cup soy sauce
- 2 tablespoons honey
- 2- inch piece of ginger, sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon crushed red peppers chilli flakes
- Optional serving suggestions: toasted sesame seeds, thinly sliced green onion, hot sticky rice cooked crispy preferably, sliced cucumber and radish, sriracha sauce, snack sheets of wasabi flavored nori sheets (or plain), reserved marinade and sliced avocado
- Cook the eggs in an egg cooker so they’re between soft and medium yolks. Or bring a large pot of water to the boil. Carefully lower the eggs into the boiling water and cook for 6 minutes and 30 seconds or 7 minutes for slightly firmer yolks. Immediately remove them to a bowl of iced water. Let them sit for 10 minutes while you make the marinade.
- Combine soy, honey, ginger, garlic and chili flakes in a container large enough to fit all the eggs but not too large they won’t be almost completely submerged.
- Peel the eggs and add them to the marinade. Seal and the container and refrigerate for 8 to 48 hours, turning them occasionally if and when you think of it. Cut the eggs in halves or quarters to serve. Serve as snacks sprinkled with some sesame seeds and drizzled with a little of the marinade or try putting together a rice bowl with ingredients suggested.