Hardboiled eggs are a perfect snack, but even a perfect snack can get boring sometimes. This recipe offers a slight variation—and, oh, what a difference! A mild-flavored hard-boiled egg turns into an umami flavor bomb. This egg practically melts in your mouth, thanks to a yolk that is creamy and runny instead of dry and chalky. The soft, rich middle is a delicious contrast to the salty flavor and firm texture of the outer egg white.
Try a soft-boiled egg once, and you might never go back to hard-boiled. The change is easy to make—simply boil the eggs a few minutes less. Eggs are the ultimate Primal food source, full of protein, healthy fats, and a variety of vitamins and minerals. The more ways you can enjoy them, the better. A carton of soft-boiled tamari and kombu eggs is a healthy and easy go-to snack to keep in the fridge.
(P.S. Kombu isn’t an ingredient that’s absolutely necessary for this recipe, but it’s worth adding. Steeping kombu in the marinade extracts minerals and makes these eggs an even healthier supplemental food).
Servings: 6 soft-boiled eggs
- 6 eggs
- 3/4 cup warm water (180 ml)
- 2 tablespoons coconut aminos (30 ml)
- 2 tablespoons rice vinegar (30 ml)
- 2-inches ginger root, peeled and chopped (5 cm)
- 1 strip kombu, broken into 2 pieces