Korean Eggs

Total Time: 15 minutes (plus 2–12 hours marinating)
Serving Size: 1–2 eggs
Calories & Macros (per 2 eggs): Calories: ~190 Fat: 11g Carbs: 6g Protein: 14g

Ingredients

• 4 large eggs

• ⅓ cup tamari (or soy sauce)

• 1 tbsp honey

• 1 jalapeño, thinly sliced

• 1–2 green onions, thinly sliced

Optional:

• 1 garlic clove, minced (adds depth)

• 1 tsp sesame oil (for richer flavor)

• 1 tsp rice vinegar (adds balance and brightness)

Instructions

1. Boil the eggs:
   Bring a pot of water to a boil. Gently lower in the eggs and boil for:

   • 6½–7 minutes for jammy yolks

   • 9–10 minutes for fully cooked yolks
     Immediately transfer to an ice bath to cool for 5 minutes, then peel carefully.

2. Prepare the marinade:
   In a small bowl or jar, combine tamari and honey. Stir until honey is dissolved.
   Add jalapeño slices, green onions, and any optional ingredients you're using.

3. Marinate the eggs:
   Place peeled eggs into the marinade, ensuring they're fully submerged.
   Use a small plate or weight to keep the eggs under the liquid if needed.
   Refrigerate for at least 2 hours, ideally 8–12 hours for full flavor.

4. Serve and enjoy:
   Slice in half and serve over rice bowls, noodles, avocado toast, or enjoy as a high-protein snack.

Tips

• Adjust spice level: Use more or fewer jalapeño slices depending on your heat preference.

• Sweeter version: Increase honey to 2 tablespoons for a more sweet-savory profile.

• Meal prep friendly: Store in the fridge for up to 4–5 days. Keep the eggs in the marinade for deeper flavor over time.