Soy Marinated Soft Boiled Eggs by Chef Bryan Voltaggio

INGREDIENTS
• ½ cup water
• 1 tbsp coconut sugar
• 2 tbsp rice wine vinegar
• 1 cup tamari
• ½ tbsp yellow miso
• 8 large eggs
• Sea salt to taste
• Black pepper to taste

METHOD

1. Make the marinade in a small bowl. Whisk together the water, tamari, rice wine vinegar, coconut sugar, and yellow miso.

2. Bring water to a boil and cook the eggs for 6 minutes and 30 seconds. Then transfer to an ice water bath and cool until you’re able to peel the shells.

3. Put the eggs in the marinade and cover with plastic wrap. Press the plastic wrap down so it’s touching the eggs and marinade without any space for air. Once covered, move into the fridge to sit for 6-8 hours.

4. Remove eggs from the marinade, season with sea salt and black pepper to taste, and serve.