Recipe by Ali Slagle

These eggs follow the tradition found throughout Asia of marinating soft-boiled eggs in a piquant soy sauce mixture. As the eggs sit, their whites firm and soak up the flavorings while the yolks turn custardy. To turn the eggs into a meal, add avocado to the marinade; the combination of these two creamy components dressed in this spicy, heady sauce is comforting yet exciting to eat. Keep a container of these soy sauce-marinated eggs and avocado in the fridge for doling out over grains or greens whenever you need a quick lunch or dinner. 

Serves 4 to 6

8 large eggs

1 cup low-sodium soy sauce

1/4 cup water

2 tablespoons honey

2 tablespoons toasted sesame seeds

6 garlic cloves, finely chopped

1 inch ginger, finely chopped

4 scallions, thinly sliced

1 teaspoon red pepper flakes

2 ripe but firm Primavera avocados 

Cooked rice, for serving

1. Bring a medium saucepan of water to a boil. Add the eggs—carefully—and simmer for 6 minutes. Transfer to an ice bath to cool. 

2. Meanwhile, in a medium bowl, combine the soy sauce, water, honey, sesame seeds, garlic, ginger, scallions, and red pepper flakes. Cut the avocados into large chunks and add to the bowl. 

3. Peel the eggs and add to the bowl as well. Refrigerate for 30 minutes or up to 12 hours. Eat spooned over rice, with plenty of sauce.