shoyu-tamagoThis post is for all y’all who love hard boiled eggs. So for anyone who hates the smell, or the taste, or can’t deal when people eat them in public, this post may contain graphic images that you could find disturbing. But also, have you even tried egg salad? I mean it’s amazing, get real and get on board already.

We are big fans of the incredible, edible egg at Prescribe Nutrition. Why? Let me drop some fun facts on you:

  • Eggs are a complete source of amino acids – these are the building blocks of protein. Not all proteins can claim this!
  • They are dense in choline – which is a nutrient that strongly supports liver function. Think it’s a coincidence you want eggs after a big night? Think again.
  • Choline is also key in the development of infant’s memory functions!
  • They contain antioxidants that support healthy vision.
  • Good eggs, ones that come from happy hens, are dense in essential fatty acids – these help everything from skin to hair to mood to lowering inflammation to weight management.
  • The yolk is dense in oh so important minerals.
  • Studies show that regular egg consumption does not increase risk of heart disease. I smell a cover up.
  • Brown isn’t healthier than white – it’s an old wives tale.

egg-ingredientsSo back to this new favorite breakfast/snack/lunch/cocktail appetizer of mine…they’re a Japanese staple known as shoyu tamago, and we’re putting a PN spin on them. Imagine eggs in a beautiful marriage of soy sauce tang + salty/sweet goodness, and you’ll get an idea of what these eggs are like.  I like to eat them straight up (sliced in half first, I’m not an animal), quartered on salads, in egg salad (no need for salt!), in place of deviled eggs (now we’re talking), or any other place you’d use a traditional hard-boiled egg.

So for reasons stated above + more, we love eggs and their nutritional value. But also I think they are one of the key things to keep on hand when you’re really trying to clean up your diet, go through a gentle detox, or if you’re doing a program like Prescribe 20. Why? It’s imperative to always have simple, on the go protein available – it helps you avoid nutrition disasters and falling off the wagon. PS – if you haven’t checked out all our new Prescribe 20 – you should. It’s insanely great, and yes, I am biased [there’s a special discount for a limited amount of people in that link!]

What’s the secret? Well first you’ve got to have your hard boiled eggs of course, and we’re not going down the path of the “right” way to do that as we could start an internet war, but the way I do it? I put ~ 6 eggs in pot of cold water (covered at least one inch of water), bring to a boil, then turn off the heat and let sit for 6-8 minutes. If you like yours more well done in the middle, then let them sit till 8 or even a few minutes longer. Me? I’m a wild woman and like them a little runny, so I pull them at 5-6. Living on the edge people. The rest of the recipe is below!


  • 6 hard-boiled eggs, peeled (I often make 12, I just felt embarrassed to put that…double ingredients below as needed)
  • 6 tablespoons warm water
  • 1 tablespoon coconut palm sugar
  • 2 tablespoons rice wine vinegar
  • 3/4 cup tamari (wheat-free soy sauce)
  1. Add the water and the sugar into a bowl and whisk until the sugar is dissolved. Add in the vinegar and the tamari and whisk well to combine.
  2. Add the peeled eggs into bowl with the tamari mixture and let sit for 1 hour, or up to 6. Try to keep them completely submerged!
  3. Remove from the mixture and keep in an air-tight container in the fridge. You can use the tamari mixture for something else!