Medium-boiled Marinated Eggs

Ingrédients

• 4 medium boiled eggs
• 3 1/2 tbsp gochujang (Korean chili paste)
• 2 tbsp low-sodium soy sauce or tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 garlic clove, grated
• 2–3 tbsp water, or enough to thin slightly for coating
• 1 tsp toasted sesame oil
• sesame seeds, scallions, or shredded nori
• 4 medium boiled eggs
• 1/2 cup light coconut milk
• 1 tbsp Thai yellow curry paste
• 1 tbsp lime juice
• 1 tsp fish sauce (or soy sauce for vegetarian)
• 1 tsp coconut sugar
• brown sugar; honey; agave
• 1/2 tsp grated ginger (optional for brightness)
• thinly sliced red chili, cilantro, and a few toasted coconut flakes
• 4 medium boiled eggs
• 1/2 cup Greek yogurt (plain, full-fat or 2%)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1–2 tbsp water (start with 1 tbsp and adjust for pourable texture)
• 2 tsp za’atar spice blend
• 1 small garlic clove, grated
• pinch sumac (optional for brightness)
• sea salt + cracked pepper to taste
• 4 medium boiled eggs
• tamari
• 1/2 cup low-sodium soy sauce
• tamari
• 2 tbsp rice vinegar
• 1 tsp coconut sugar (or raw cane)
• 1/4 cup warm water (for mixing)
• 2 tsp white miso paste (dissolve in the warm water first)
• yellow miso
• 1/2 tsp toasted sesame oil (optional but recommended)
• 1 garlic clove, smashed
• 1 scallion, chopped (on a bias/angle)
• 4 medium boiled eggs
• 1/3 cup olive oil
• 1 lemon juice
• 1/4 cup warm water
• 1 garlic clove, smashed
• 1/2 tsp dried oregano
• 1 tbsp finely chopped parsley
• pinch turmeric (for coloring)
• 1/2 tsp ground cumin
• sea salt + black pepper, to taste
• 2 tsp finely diced kalamata olives (optional but recommended)
• 4 medium boiled eggs
• 3 tbsp chipotle in adobo (use mostly sauce, a little chili for color)
• 1 lime (juice)
• 1/2 cup water
• 2 tsp honey (or agave or coconut sugar)
• small handful cilantro sprigs (not leaves)
• pinch smoked paprika for extra red hue
• 4 large eggs
• Water (enough to cover eggs by about 2 inches)
• Ice for cooling

Préparation

1. 1

   Bring a pot of water to a gentle boil. Gently lower in the eggs using a spoon, then start your timer immediately.

2. 2

   Boil for 6 minutes for that perfect soft, jammy yolk (slightly runny center, fully set whites).

3. 3

   Immediately transfer eggs straight into an ice bath for 10 minutes to stop cooking. Again, no less than 10 minutes.

4. 4

   Gently tap and peel under running water. Pat dry, then add to your marinade!