This recipe is in honor of our seven lovely hens, who are now 1 1/2 years old and laying on the order of 3-5 beautiful eggs every day. Yesterday afternoon my 3-year-old grandson and I stopped at the coop to collect the day’s gifts, but two of the girls were in the middle of laying and so we left them to their business and turned around to instead go climbing on a big pile of logs. This morning my husband needed some eggs to bake oatmeal cookies, so he ran out to the coop and discovered 7 eggs!
At this time of year, when egg production picks up like this, I enjoy making new egg recipes, and this week I have one that I found a while ago on the wonderful food blog food52.
The author said that these eggs can be used in all kinds of ways: They are perfect for any meal, whether breakfast, lunch, or dinner; for a mid-afternoon snack; sliced onto an English muffin or over a plate of arugula, or just slid straight out of the jar.
6 large eggs
6 Tbsp. warm water
1 Tbsp. sugar
2 Tbsp. sherry vinegar
3/4 cup low-sodium soy sauce or tamari
1. In a medium bowl, whisk the sugar into the water until completely dissolved. Stir in the vinegar and soy sauce (or tamari) and set aside.
2. Set a large pot of water on high heat and bring to a boil. Carefully lower the eggs into the pot, and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 90 seconds to distribute the heat evenly. Meanwhile, prepare a large bowl with cold water and ice.
3. At the end of the cooking time, transfer the eggs as quickly as possible into the ice bath. Once the eggs are sufficiently cool, peel them under the water. This should help to keep the outsides perfectly smooth.
4. Place the eggs in a bowl or jar filled with the soy sauce, and marinate in the refrigerator for 2 to 6 hours. To keep the eggs completely submerged, you may need to cover the bowl with a small plate. When you are ready to eat them, remove the eggs from the marinade, cut the eggs in half lengthwise, and season lightly with fresh black pepper. Bon appetit!
As long as you keep the eggs refrigerated in a tightly sealed container, they will keep for up to 4 weeks. Also, you can use the marinade for a second batch of eggs.