3 servings (2 eggs each)
Ingredients:
6 eggs, soft boiled
1 cup water
1/2 cup soy sauce
3 tbsp rice wine vinegar
2 tsp minced garlic
1 tsp minced ginger
1 tbsp date powder
Directions:
Bring a medium size pit of water to boil. Lower your 6 eggs into the boiling water. Set timer for 7 minutes.
While the eggs cook, prepare an ice bath to add the eggs to as soon as they stop cooking.
Make the marinade by combining the rest of the ingredients and pouring into a container.
Peel the eggs and add them to the marinade. Cover and refridgerate anywhere from 2 hours to overnight. The longer they sit in the marinade, the saltier they get.
Serve with cauliflower rice or in an asian bowl.
Comments