What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan…

Preparation time: 2 hours and 10 minutes
Cooking time: 7 minutes
Servings: 4

Ingredients:

• 6 eggs
• 1 and ¼ cups of water
• ¼ cup unsweetened rice vinegar
• 2 tablespoons coconut aminos
• Salt and black pepper to the taste
• 2 garlic cloves, minced
• 1 teaspoon stevia
• 4 ounces cream cheese
• 1 tablespoon chives, chopped

Directions:

1. Put the eggs in a pot, add water to cover, bring to a boil over medium heat, cover and cook for 7 minutes.
2. Rinse eggs with cold water and leave them aside to cool down.
3. In a bowl, mix 1 cup water with coconut aminos, vinegar, stevia, and garlic and whisk well.
4. Put the eggs in this mix, cover with a kitchen towel and leave them aside for 2 hours rotating from time to time.
5. Peel eggs, cut in halves and put egg yolks in a bowl.
6. Add ¼ cup water, cream cheese, salt, pepper and chives and stir well.
7. Stuff egg whites with this mix and serve them.

Enjoy!

Nutrition: calories 210, fat 3, fiber 1, carbs 3, protein 12