marinated tamari eggs

If you’re not a yolk person then I suggest you TURN AROUND NOW. Consider this as serious as the first episode of Walking Dead when Rick wakes up in the hospital and sees “DON’T OPEN. DEAD INSIDE.” painted on the door. We all know how that turned out. Listen to your warnings!!

Anyway, this recipe is for marinated tamari eggs – salty, sweet, delicious additions to your morning meal, a post-workout snack, homemade ramen, whatever you like. The key is to actually follow instructions, and you’ll be rewarded with gooey, sorta drippy but mostly gelled, perfectly half-cooked egg yolks.

Eggs are powerful little things. They contain important B vitamins (B2, B6, B7, B12) and choline, which are essential for nerve health, along with Vitamin D, phosphorus, zinc, iodine, and sulphur – all supporting the health of your skin.

If you’ve gotten this far, you agree that the yolk is the BEST PART not only for creeping out your egg-hating friends, but for its nutrient density. The gooey center contains lecithin, which makes up major parts of our brain and nervous system. People tend to freak out about eating yolks because they’re afraid of fat and cholesterol, but – surprise – neither are bad for you.

Well-sourced – read: free-range, no hormones – eggs have health-supporting saturated fats (more on that in a future post), and cholesterol is actually in every cell of the body, produced when the body needs it. It lines the membranes of our cells and acts as a gatekeeper, deciding what goes in and out. A poor diet can cause overproduction as the body tries to protect its DNA from toxicity, often caused by processed foods and other chemicals. Cholesterol levels rise because it’s trying to keep out all the bad stuff, when you could have just had some eggs and let the good stuff right in.

marinated tamari eggs
 
Author:
Recipe type: Breakfast
Ingredients
  • ¼ cup + 2 tbsp warm water
  • 1 tbsp coconut sugar
  • 2 tbsp rice vinegar
  • ½ cup tamari
  • 6 eggs
  • Salt and pepper
Instructions
  1. Mix together warm water and coconut sugar until dissolved. Add rice vinegar and tamari to the mixture.
  2. Boil water in a large pot. Carefully add eggs to the pot and cook for 7 minutes. SEVEN MINUTES. While you're watching the clock like a hawk, make an ice bath in a large bowl. Once eggs are cooked, carefully place them in the ice bath with a slotted spoon.
  3. Once cool, peel eggs under the water (way easier this way!).
  4. Place eggs in marinade in your vessel of choice, as long as the eggs are fully submerged. See below for tips. Marinate for 3 hours (or longer, if using low-sodium tamari).
  5. Cut in half, sprinkle with salt and pepper, enjoy in front of egg haters.
Notes
#PROTIP: Vessels of choice include a small plastic container in which the lid can help push down and keep the eggs submerged. You can also use a French press, or zip lock bag with the air pressed out.

 

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