Kick Boring Boiled Eggs to the Curb with Shoyu Eggs
(adapted from Momofuku's Soy Sauce Eggs)
Listen, guys. Breakfast can be rough when you're trying to eat clean, and even rougher when you're following a keto or paleo lifestyle. Your choices are pretty slim if you want traditional breakfast foods—you have your bacon, your sausage, and of course, your eggs. Always eggs. So many freaking eggs. I mean, really...there are lots of eggs.
So why am I telling you about more eggs? Because you haven't had eggs like these before! If you're anything like me, you've kind of resigned yourself to your fate of eating lots of eggs, and you just try to find different ways to enjoy them. However, since I've found this variation, I honestly don't think I've stepped out since. I've long been putting boiled eggs in my ramen, but running across soy sauce-marinated eggs from Momofuku was a game-changer.
On first glance at the recipe, it combined all the things I love—beautifully soft-boiled yolks, saltiness from the soy sauce, a touch of sweetness from sugar, and a little tang from the vinegar. How could I not like these eggs? I was obsessed from the first time I laid eyes on the recipe.
Of course, I had to change it a bit. Not only is the addition of sugar completely not keto, I just felt it could use a little upgrading. After a few stabs at tweaks, I've finally perfected it to share with you. But, one of the beauties of this recipe? Once you have the base down, you can totally customize it to fit your own tastes.
I mentioned before that I'm not the biggest breakfast fan, and that's still true. I just generally do not get hungry until about 4 hours after I wake up. In the past this meant no breakfast—I'd wake up around 8 or 9 and eat my first meal around 12 or 1 (or sometimes, later). However, these days I've been waking up around 5:30, working out from 7-8, and getting to work shortly after, ravenous from my workout, which puts my first meal around 9. Because that's too early for lunch, I've taken to having a little morning snack.
I'll let you in on a little secret: since I first tried this recipe, I've had these eggs every workday for about four weeks straight. Besides being super easy to transport and eat at my desk...they're that good!
So let's get to it!
Makes 6 boiled eggs
- 6 large eggs (preferably pastured or at least cage-free)
- 1/3 cup hot water (plus more for boiling)
- 1 tbs Lakanto Golden (this may work with some other sugar substitute, but as I haven't tried it, I can't vouch for it! I like Lakanto Gold because it tastes the most like real sugar to me)
- 1/2 cup reduced sodium soy sauce/tamari/coconut aminos
- 2 tbs unseasoned rice wine vinegar
- 3 cloves garlic
- 2 scallions, finely chopped (green and white parts)
- 1" ginger, peeled and grated (or finely chopped)
- pinch red pepper flakes
- Small saucepan with top
- Glass jar (I use this mason jar)
- Microplane, if grating ginger
- Medium sized bowl (optional)
- Ice (optional)
- Fill saucepan with 1" of water. Bring to a high boil over high heat. (This shouldn't take long, since it's such a small amount of water.)
- (optional) Make an ice bath: Fill a medium bowl with ice, then add water. You'll use this in step 6.
- Gently lower eggs into the boiling water. (I like to do this with a slotted spoon, but that's not necessary. I'm sure you have your methods.)
- Cover saucepan with top and cook til your desired level of doneness: for soft-boiled eggs, cook for 6-7 minutes. For medium boiled eggs, cook for 7.5-8.5 minutes. For hard boiled eggs, cook for 10-12 minutes. (The timing will vary based on your stove...I'm sorry I can't be more specific! For the first time, start at the lower end.) Be sure to set a timer so your eggs don't overcook! It's very easy to forget about boiling eggs.
- While eggs are boiling, make the marinade: Whisk hot water and lakanto golden together until lakanto has dissolved, then add the remaining ingredients. Stir to combine; set aside.
- Remove eggs from water and quickly plunge into an ice bath. This will stop the eggs from cooking and help to maintain a perfect egg shape with no weird air pockets. (Full disclosure: I don't do this! I almost never have ice at my house. Weird, I know, but I don't use it and it takes up too much space in my freezer. To stop my eggs from overcooking, I simply run cold water over the eggs in the same pot they cooked in for about 2 or 3 minutes, then let them sit for a few minutes. It's worked for me for years!)
- Peel eggs, rinse, and submerge in the soy sauce mixture.
- Marinate eggs for 8 hours or overnight, although I don't recommend much more than 12 hours.
- Remove from marinade, and store in an airtight container in the fridge until ready to eat.
As I mentioned before, if you love Asian flavors and boiled eggs, this is the recipe for you! To bump up the keto quotient, I like to slice them in half and top them with some sesame oil. Mmmmmm. I hope you try these eggs and let me know what you think in the comments!