Garlic Ginger Marinated Jammy Eggs

The short answer: Marinated jammy eggs are soft-boiled eggs soaked in a garlic, ginger, scallion and chili marinade. Make six on prep day and you have 6g of savory protein per egg ready for snack plates, bowls and salads all week.

The snack plate dinner is a tired-night classic. These eggs turn it from a sad plate of odds and ends into something you’d actually crave.

It’s one of the meals from our guide to what to eat when you’re too tired to cook, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why these marinated jammy eggs work on tired nights

• They’re made ahead. Ten minutes on prep day covers the whole week.
• The marinade does the cooking. Time in the fridge builds the flavor.
• They go with everything. Snack plates, rice bowls, salads and toast.
• Eggs are complete protein. Each one brings about 6g.

Curious how eggs fit into a healthy eating pattern? The Harvard Nutrition Source on eggs breaks down the research.

The flavor: what makes it taste so good

Instead of soy sauce, we use coconut aminos for a slightly sweet, savory base. Then fresh garlic, ginger, scallions and chili soak into the whites, and the yolks stay rich and jammy.

• Coconut aminos for savory depth
• Fresh garlic and ginger, grated
• Scallions and toasted sesame seeds
• Fresh chili or red pepper flakes for heat
• A splash of rice vinegar for tang

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Eggs: pasture-raised eggs
• Marinade: coconut aminos, water, rice vinegar, garlic cloves, fresh ginger, scallions, fresh red chili, toasted sesame seeds

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make marinated jammy eggs

First, boil the eggs for exactly 6 and a half minutes, then shock them in ice water. Next, peel them and mix the marinade. Finally, let them soak for at least 4 hours. The full recipe card is below.

Garlic Ginger Marinated Jammy Eggs

Soft-boiled eggs marinated in coconut aminos, garlic, ginger, scallion and chili.

17minutes

6gprotein

90calories

6eggs

Servings

1x2x3x

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Ingredients Uncheck all

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Eggs

• 6 large pasture-raised eggs cold from the fridge

Marinade

• 1/2 cup coconut aminos
• 1/2 cup water
• 1 tbsp rice vinegar
• 3 garlic cloves grated
• 1 tbsp fresh ginger grated
• 2 scallions thinly sliced
• 1 fresh red chili sliced, or 1/2 tsp red pepper flakes
• 1 tsp toasted sesame seeds

Instructions

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1. Bring a pot of water to a gentle boil. Lower the cold eggs in with a spoon and cook for exactly 6 1/2 minutes.
   Start 2 min timer
2. Move the eggs straight into a bowl of ice water for 5 minutes, then peel carefully.
   Start 5 min timer
3. Stir together the coconut aminos, water, rice vinegar, garlic, ginger, scallions, chili and sesame seeds in a jar.
4. Add the peeled eggs, making sure they're covered. Refrigerate at least 4 hours or overnight.
5. Slice in half and spoon a little marinade with the scallions over the top to serve.

Calories 90 Protein 6g Carbohydrates 3g Fat 5g Fiber 0g per serving, estimated

Serving ideas

Serve it right away while it’s hot and fresh. Then add a simple side of sliced fruit, a handful of greens with lemon and olive oil, or a few olives and pickles for extra crunch.

Nutrition at a glance: each serving has about 90 calories, 6g protein, 3g carbs and 0g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Add a strip of orange peel or a star anise pod to the marinade.
• Use tamari if you don’t have coconut aminos.
• Cook 7 minutes for a firmer yolk.
• Slice onto avocado toast or a garlic rice bowl.

Make-ahead and storage tips

Keep marinated jammy eggs in the marinade in a sealed jar for up to 4 days. After 24 hours, move them to a separate container so the whites don’t get too salty.

Frequently asked questions

Save this one for your next long day. Want more? Try our garlic ginger shrimp rice bowl next.

Reviewed for accuracy by a Licensed Practical Nurse with 17 years of clinical experience. This article is for general information and is not medical or nutrition advice.