Soy Sauce Eggs

If you love eggs, and can handle an ice bath [Ed. note: Not literally], then there are a thousand different ways you can enjoy these beauties. They work on toast, on a salad, or on their own as a snack. You can also vary the marinade. One of my favorites is comprised of soy sauce, scallions, ginger, and chilies.

When I recently made this for the BF, he suggested adding some chicken to the dish, and then smartly decided against that. [Ed. note: There goes my quota.] I prepared the eggs on top of a bed of coconut rice, sprinkled with scallions, micro-cilantro and black sesame seeds. To quote the great Ina Garten, "How easy is that?"

Inspired by: Well Seasoned Studio and Momofuku

Ingredients

• 6 large eggs
• 1 cup low-sodium soy sauce
• 3 ½ tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 medium garlic cloves, thinly sliced

For serving

• Rice (coconut rice was used here)
• Avocado, scallions, pickled ginger, seaweed, micro-cilantro, toasted sesame seeds, black sesame seeds

Directions

1. In a medium bowl, mix soy sauce, rice vinegar, sesame oil and garlic.
2. Bring a large pot of water to a full boil. Set a timer for 7 minutes and immediately (with a large serving spoon, not your hands!) lower eggs into water.
3. Meanwhile, make an ice bath (cold water + lots of ice) in a large mixing bowl. When there’s 15 seconds left on the timer, begin transferring eggs to ice bath. Let cool for 10-15 minutes,
4. Gently crack egg on a hard surface loosening the shell on all sides. Peel egg (if you wish, you can peel the eggs in the water-this will help keep a perfect exterior).
5. Transfer peeled eggs to soy mixture. Cover and refrigerate 6 hours, turning once halfway through.
6. To serve, cut eggs in half or quarters. Serve over rice and any accompaniments you desire. 
7. NOTE: You can save the soy sauce mix for another round of eggs, if you wish. Refrigerated in a tightly sealed container, the eggs will keep for about 4-5 days.

PS: [Ed. Note: Hello it's the BF here, and okay so this is weird. A year ago we got super healthy with this Asian-style kale salad, and I sniffed, guffawed and gave thanks to a true kaleaholic, then-San-Francisco-Giants outfielder Hunter Pence, who was on his way to Arlington to play for the Texas Rangers. WELL, he had a great season with them and here we are a year later and HE'S BACK and I repeat for emphasis: Yes. Yes. Yes.] (www.moveablefeast.me/blog/asian-style-kale-salad)