This recipe is the quintessential have-food-ready-to-eat-in-the-fridge recipe. No one has the time or energy to make every meal from scratch, so having something fast and tasty is key. The fastest way to eat these is just cold over some rice, but they are also good to add to any noodles, soups, or anything you want!
- Omit the cilantro, of course, if you have the soap gene. I will mourn your genetics from afar because of what you’re missing.
- I had eggs that needed to be eaten which is why I made such a large batch. Adjust as needed.
- I personally like the vibe of a soft-boiled egg, but cook them to your liking.
- These will keep in the fridge for about 2 weeks. I ate mine fairly quickly so they did not last that long.
- Once I ate all the eggs, I used the leftover marinade as my soba noodle broth. Genius. No waste in this household!
- Okay that’s really all I have, let’s get into it…
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: like 15 minutes
Makes 10 servings
- 10 eggs
- 1 cup soy sauce
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp sesame oil
- 1 tbsp honey
- 1/2 tbsp red pepper flakes
- 1 tsp black pepper
- 1/2 cup cilantro, chopped
- 1/2 cup green onion, chopped
- 1 tbsp sesame seeds
- Cook the eggs. People have a lot of different opinions about how to make boiled eggs, but here is my preferred method. Bring a pot of water up to a boil (enough water to completely cover the eggs). Gently place the eggs in the pot. Boil for 8 minutes (soft boiled) to 10 minutes (hard boiled). Once the timer is up, place the eggs in a bowl filled with ice water to stop the cooking process. Let cool completely before peeling.
- While the eggs are going, combine all the sauce ingredients in a large enough container to fit all the eggs completely submerged in the sauce. I added about a 1/2 cup of water to the marinade ingredients in order to completely cover them. Taste and adjust the salt level to your liking.
- Once the eggs are cooled completely, peel the shells and place in the container with the marinade. Make sure they are completely covered. Place in the fridge for at least 6 hours before serving, preferably overnight.
- Eat on top of anything, add chili oil and fresh green onion as you wish.
Too easy, too good. I hope you guys give this one a try!