I discovered marinated eggs and a Hong Kong style noodle restaurant, and quickly fell in love with them. Boiled eggs can be plain on their own, but marinating them in this brine brings them to a whole new level. Try using them with your favourite low-carb Asian-style noodle or soup recipes, or just an an easy, tasty snack any time you need something quick.
Ingredients:
- 12 large eggs, boiled to medium-firm yolks and peeled
- 5 garlic cloves, peeled and smashed
- 1 teaspoon crushed red pepper flakes
- 2 star anise pods
- ⅔ cup tamari soy sauce or coconut aminos
- 10 drops liquid stevia, or to taste (*May omit if using coconut aminos.)
- 3 tablespoons unseasoned rice vinegar
- 2 cups water
- Sesame seeds, toasted (*Optional garnish.)
- Green onions, sliced (*Optional garnish.)
Directions:
Bring garlic, chile flakes, star anise pods, tamari soy sauce, rice vinegar, and water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes.
Remove from heat and add eggs. Allow to sit for at least 1 hour before serving, but if you wait at least 1-2 days, the flavour will be that much more infused into the eggs. Once cooled to room temperature, cover and store in fridge. (*Note: The marinade can be re-used, just make sure that you bring it to a boil before using again.)
To serve, drain eggs, halve or quarter the eggs, and sprinkle with sesame seeds if desired. Add to your favourite Asian noodle or soup dishes.
Did you make this keto Chinese marinated eggs recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
