I’m back home in New Jersey. I had to leave my beloved Philadelphia home due to the Coronavirus pandemic. All Drexel students are to vacate Drexel’s campus. I will be taking my finals online this week. Classes for spring quarter were just announced to be completely online as well.
My whole family is now trying to socially distance ourselves.
I am left in my house making lists of projects I want to complete. Food projects make up most of them.
Since I finally have time I decided I would rekindle my blog. My recipes have a “self quarantine” theme. So I will be using what I have in the house… which is quite a lot because my parents are awesome.
The first recipe I want to share is one of my favorites because I always make rice, and I always have extra rice. With all this rice I love to make stir-frys.
Everything in a stir fry can be improvised… but I find that a soy marinated egg is like a cherry on top of an ice cream sundae. My dad used to make these soy eggs, and I was reminded of them by a friend who also shares my love for them. I decided to try out my own recipe.
Soy Marinated Eggs
- 6 eggs
- 3/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 6 tablespoons water warm
Add the warm water and honey to a large jar or tall container. Mix until the honey is dissolved.
Add The rice vinegar and soy sauce(or tamari) to the water mixture.
Fill a medium pot with water. Bring the water to a boil.
Drop the eggs, one at a time, into the water as gently as possible. Keep the water at a low boil so as not to crack the eggs. Prepare a bowl of ice water in your sink.
Boil the eggs for 7 minutes exactly. Remove the eggs from the water and place them into the prepared ice bath.
Once the eggs are cool, peel them add them to the jar with the soy mixture.
Allow the eggs to soak for at least 2 hours, or up to a few days. Keep the soy mixture for futher marinade uses, or for more eggs!