Soy Marinated Eggs with Olokoi

If you keep one thing in your fridge for quick meals, make it soy marinated eggs. They take about 10 minutes of hands on time, then the marinade does the rest overnight. I make mine with Olokoi because it brings citrus and chili to the soy and honey, so every bite has a little more going on.

The result is a jammy yolk, a savory sweet white, and plenty of garlic and green onion soaked in. Slice one over rice and you've got lunch.

What you need for soy marinated eggs

• 10 eggs
• 1 cup water
• Half cup soy sauce
• Half cup Olokoi
• Half brown onion, sliced
• 3 green onions, greens only, sliced
• 10 garlic cloves, chopped
• Quarter cup honey

How to make them

1. Place the eggs in a pot of cold water and bring it to a boil.
2. Once it's boiling, turn off the heat, cover with a lid, and let the eggs sit 6 to 7 minutes. Go with 6 for a runnier yolk and 7 for a softer set.
3. Move the eggs to an ice water bath for a few minutes. This stops the cooking and makes them easier to peel.
4. Peel the eggs.
5. Mix the water, soy sauce, Olokoi, onion, green onions, garlic, and honey in a container with a lid.
6. Add the eggs, make sure they're covered, and refrigerate overnight.

How to serve them

The easiest way is over a bowl of hot rice with a spoonful of the marinade, garlic and onions included. They're also great halved in ramen or any noodle soup. Some people eat them straight from the fridge, and honestly that works too.

A few tips

• Use a container that fits the eggs snugly so the marinade covers them. A zip bag works if you press the air out.
• Turn the eggs once or twice if they float, so the color stays even.
• Save the leftover marinade. It's good drizzled over rice or used to start your next batch of eggs.

Try it this week

These soy marinated eggs are simple, make ahead, and a good way to get to know Olokoi if you haven't cooked with it yet. Grab a bottle in our shop, make a batch Sunday night, and you'll have easy meals ready all week.