Servings: 6 servings
Calories: 179kcal
Ingredients
- 12 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup allulose
- 4 cloves garlic minced
- 3 scallions finely chopped
- 1 green chili finely chopped
- 1 red chili finely chopped
- 1 tablespoon toasted sesame seeds
- 1 teaspoon toasted sesame oil
Instructions
- Bring a large pot of water to a rolling boil. Gently lower in the eggs straight from the fridge and boil for exactly 6 minutes 30 seconds for jammy yolks.
- Transfer the eggs to a bowl of ice water and let them cool for 10 minutes. Peel carefully.
- In a container just large enough to hold the eggs, stir together the soy sauce, water and allulose until dissolved. Add the garlic, scallions, chilies, sesame seeds and sesame oil.
- Add the peeled eggs, making sure they are covered by the marinade. Cover and refrigerate for at least 6 hours, or overnight, turning once.
- Serve the eggs halved with a spoonful of the marinade and toppings over each.
Notes
Most of the soy marinade stays in the container, so the nutrition figures here overstate the sodium and carbs you actually eat. The eggs keep in the marinade for up to 4 days; after that they grow very salty.
Chef's Tip: Older eggs peel more easily. Tap the wide end first, where the air pocket sits, and peel under a trickle of water.
Keto Swap: Traditional recipes use sugar or corn syrup in the marinade. Allulose dissolves the same way and keeps these eggs nearly carb-free.
Success Tip: Use the leftover marinade to season cauliflower rice or stir-fried vegetables. For children, leave out the chilies.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 179kcal | Protein: 15g | Fat: 11g | Fiber: 0.7g
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