7 Easy Recipes Using Hard Boiled Eggs

Ingredients

• 6 pieces Large Eggs (fresh, room temperature)
• 1 cup Water (for boiling and for the marinade)
• 2 tablespoons Kosher Salt (adds flavor to the boiling water)
• 1 cup Soy Sauce (low‑sodium preferred for less salt)
• 0.25 cup Granulated Sugar (helps balance the saltiness)
• 1 tablespoon Sesame Oil (toasted sesame oil for depth)
• 2 pieces Jalapeño Peppers (chopped, seeds left in for heat)
• 3 stalks Green Onions (white and green parts, chopped)
• 1 tablespoon Garlic (minced)
• 2 teaspoons Sesame Seeds (toasted)

Instructions

1. Boil Water with Salt

   Fill a saucepan with enough water to cover the eggs, add 2 tbsp kosher salt, and bring to a gentle boil over medium‑high heat.

   Time: PT2M

   Temperature: 100°C

2. Cook the Eggs

   Lower the 6 eggs into the simmering water using a slotted spoon. Reduce heat to maintain a gentle simmer and cook for 11 minutes.

   Time: PT11M

   Temperature: 95°C

3. Ice Bath

   Immediately transfer the cooked eggs to a bowl of ice water for 2 minutes to stop cooking and make peeling easier.

   Time: PT2M

4. Peel Eggs

   Gently tap each egg on the counter and roll to loosen the shell, then peel under running water if needed.

   Time: PT3M

5. Prepare Marinade

   In a mixing bowl combine 1 cup water, 1 cup soy sauce, and 1/4 cup sugar. Stir until the sugar fully dissolves. Add 1 tbsp sesame oil, chopped jalapeños, chopped green onions, 1 tbsp minced garlic, and 2 tsp toasted sesame seeds. Mix well.

   Time: PT5M

6. Marinate Eggs

   Place the peeled eggs in a mason jar or airtight container. Pour the prepared soy‑marinade over the eggs, ensuring they are fully submerged. Seal the jar.

   Time: PT2M

7. Refrigerate

   Refrigerate the marinating eggs for at least 8 hours, preferably overnight, to develop deep flavor.

   Time: PT0M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

12 g

Fat

14 g

Fiber

0 g