Eggs were the very first thing I ever braved placing over a stove when I was five years old. I built upon confidence (and height) as I watched my brothers crack, scramble, stir, and succeed with fluffy steaming eggs every time. They never shared so I knew I had to suck it up and give it a try one day. I remember maneuvering my chopsticks like they were crayons— scratching the surface of the pan back and forth. Things would start to finally look familiar(edible) after a minute or so. At that moment, I knew my days of white rice & soy sauce was over. Eggs were now part of my repertoire.
My go-to meal still consists of eggs, rice, and soy but with many improvements and still learning. I’ve been having eggs a lot—basically with and on every meal that I have. They’re a great source of protein, inexpensive, and there’s an unbelievable amount of recipes that calls for its use.
In this simple post, I will leave you with one great tip I have now finally discovered that I wish I knew sooner: marinate your soft/hard boiled eggs!! Just do it. You’ll thank me later. Make these in bulk, store them in your fridge, and enjoy over a salad, rice, noodles, ramen, burrito bowl, or whatever else you fancy. They go so well with everything! Seriously.
What You Need eggs soy sauce pot with fitted lid ziplock bag
- Fill your pot with 1/2 inch of water, cover, and bring to a boil. Once your water begins to boil, carefully drop your eggs into the pot. Cover and allow eggs to steam for 6-7 minutes. (Trust me guys. This is THE foolproof method I learned from watching America’s Test Kitchen. It seriously works every time.)
- Shock eggs in an ice bath to discontinue the cooking process. Crack shell entirely around the egg and carefully peel under cold water to separate the membrane from the egg white. Pat eggs dry.
- Place eggs in a ziplock bag and pour soy sauce over to cover. Tilt your bag at an angle so the eggs and soy sauce gathers in one corner. Carefully twist bag to get air out and tightly seal with a rubber band. Allow eggs to sit overnight or up to three days in your refrigerator.