Want to elevate your hard-boiled egg game? These Korean-style marinated eggs are packed full of flavor, so simple to make and made with whole food ingredients.
serving ideas
- Serve eggs atop steamed rice with kimchi, sliced avocado, nori seaweed strips and sliced cucumber
- Quarter eggs and add to your favorite Cobb Salad recipe for a unique twist!
- Thin-slice eggs in rounds and serve atop Avocado Toast
View my full korean marinated eggs video here
Korean Marinated Eggs
Want to elevate your hard-boiled egg game? These Korean-style marinated eggs are packed full of flavor, so simple to make and made with whole food ingredients.
Ingredients
- 6 large pastured eggs
- 1/2 cup coconut aminos
- 1/4 cup filtered water
- 1 tablespoon sriracha or chile garlic paste
- splash of rice vinegar
- splash of sesame oil
- 1/2 teaspoon pink himalayan salt
- 2 tablespoons honey
- 2 tablespoons minced jalapeños and/or fresno chiles
- 3 scallion stalks sliced thin
- 1 tablespoon toasted sesame seeds
Instructions
- bring water to a boil in a small pot, once boiling, turn down to medium heat and carefully transfer eggs into the pot. let boil for 7-8 minutes, (i cooked mine longer so my toddler could enjoy-9 minutes). after boiling, carefully submerge eggs in an ice water bath to shock them and stop the cooking process- let sit a few minutes while preparing marinade.
- in a small bowl, whisk together remaining ingredients until combined. transfer eggs to a mason jar or quart container and pour mixture atop- making sure eggs are completely submerged.
- store in the refrigerator overnight, or up to 24 hours. don’t rush this process!
- slice eggs to serve and make sure to spoon plenty of that scrumptious marinade atop!
