Marinated Eggs with Sriracha Yogurt
recipe

A delicious recipe for marinated eggs that pairs perfectly with a spicy sriracha yogurt sauce. Easy to prepare in advance, making it a great snack for summer evenings.
Preparation Time: 30 minutes + 8 hours marinating
Serving Size: About 12 eggs

Ingredients:

- 12 eggs
- 0.5 L white wine
- 3 tbsp apple cider vinegar
- 1.75 dl soy sauce
- 2.5 cm piece of ginger, sliced
- A handful of valerian flowers
- 2 tbsp lavender honey or another liquid honey
For the Sriracha Yogurt:
- 3 dl Greek yogurt
- 1/2 tsp sriracha (or to taste)
- Salt to taste

Instructions:

1. Boil the eggs in boiling water for about 6 minutes and 50 seconds. Cool and peel the eggs.
2. In a saucepan, combine honey, ginger, and white wine. Heat the mixture until the alcohol evaporates and the honey melts. Allow to cool slightly.
3. Add apple cider vinegar and soy sauce to the mixture. Adjust the flavor to your liking.
4. Place the eggs in a glass jar and pour the marinade over them, ensuring they are completely submerged.
5. If there is space left in the jar, use a small jar filled with water as a weight on top of the eggs.
6. Cover the jar with plastic wrap and let the eggs marinate in the refrigerator for at least 8 hours or overnight.
7. Slice the marinated eggs in half before serving.
8. In a bowl, mix the ingredients for the sriracha yogurt and adjust the flavor. Serve the yogurt sauce alongside the eggs.
Nutritional Information (per 1 egg):
- Energy: 70 kcal
- Protein: 6 g
- Carbohydrates: 1 g
- Fat: 5 g
- Salt: 0.5 g

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