I'm always looking for new snacks, especially snacks that involve less carbs! Hardboiled eggs are a favorite of mine, and then I saw these on Pinterest: hardboiled eggs coated in soy sauce! Um... sounds delicious, sign me up!
They're super easy and quick to make and they're a fantastic snack, especially if you want to concentrate on getting more protein because you're doing a strength workout when you get home (or at least, are planning to). Also, protein fills you up the same way carbohydrates do, but doesn't lend itself to turning into sugars and fat as much as carbs. The biggest downside to this recipe is the soy sauce. Soy sauce has a lot of salt, so this isn't the healthiest recipe in the world and I highly recommend using a reduced-salt version of Soy Sauce.
Soy Sauce Eggs
4 hard boiled eggs, peel off the shell
5 tablespoons soy sauce
1. Pour the soy sauce into a pan that is approx 10" in diameter. Heat the soy sauce over medium-high heat.
When it starts to bubble, reduce heat to medium and carefully add the eggs.
2. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mahogany color and the soy sauce has been reduced to a thick sludge.
You might be wondering, what are those little marks on the eggs that show up once they're in the soy sauce? Well the recipe I found said that you can puncture the eggs a little if you really want the flavor to sink in. I used my nails to break through the exterior. I should have done half and half to see if there was really a difference, but all I can tell you is that the soy sauce really sank into the eggs and made them delicious!
Obviously they'll be prettier if you don't break through the exterior, however.
3. Remove the eggs, letting any extra soy sauce drain off and place on a plate to cool.
4. When the eggs have cooled completely, pack into lunches or enjoy one as a snack! (I did both =)
Recipe:
1. Pour the soy sauce into a pan that is approx 10" in diameter. Heat the soy sauce over medium-high heat. When it starts to bubble, reduce heat to medium and carefully add the eggs.
2. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mahogany color and the soy sauce has been reduced to a thick sludge.
3. Remove the eggs, letting any extra soy sauce drain off and place on a plate to cool.
4. When the eggs have cooled completely, pack into lunches or enjoy one as a snack!
They're super easy and quick to make and they're a fantastic snack, especially if you want to concentrate on getting more protein because you're doing a strength workout when you get home (or at least, are planning to). Also, protein fills you up the same way carbohydrates do, but doesn't lend itself to turning into sugars and fat as much as carbs. The biggest downside to this recipe is the soy sauce. Soy sauce has a lot of salt, so this isn't the healthiest recipe in the world and I highly recommend using a reduced-salt version of Soy Sauce.
Soy Sauce Eggs
4 hard boiled eggs, peel off the shell
5 tablespoons soy sauce
1. Pour the soy sauce into a pan that is approx 10" in diameter. Heat the soy sauce over medium-high heat.
Obviously they'll be prettier if you don't break through the exterior, however.
3. Remove the eggs, letting any extra soy sauce drain off and place on a plate to cool.
Recipe:
1. Pour the soy sauce into a pan that is approx 10" in diameter. Heat the soy sauce over medium-high heat. When it starts to bubble, reduce heat to medium and carefully add the eggs.
2. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mahogany color and the soy sauce has been reduced to a thick sludge.
3. Remove the eggs, letting any extra soy sauce drain off and place on a plate to cool.
4. When the eggs have cooled completely, pack into lunches or enjoy one as a snack!
Looks amazing, I love Soy Sauce so I will be trying this!
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