Soy Sauce Eggs

• 4 eggs
• 2 cups soy sauce marinade

Fill a saucepan with water and bring to a boil over high heat. When the water boils, reduce the heat to medium.

Use a pushpin or other stiff pin to gently open a small hole on the bottom of each egg (the rounded side is the bottom, rather than the pointy side). Be careful not to break the shell elsewhere.

Gently place the eggs in the boiling water. Cook for 5 to 7 minutes (5 minutes for a runny yolk, 7 minutes for a firmer, yet still soft, yolk). For the first 2 minutes of cooking, use a spoon or chopsticks to spin the eggs around in the saucepan.

When the eggs are ready, pour out the boiling water, and place the saucepan under cold, running water to cool the eggs. When the eggs are cool, peel them.

Pour the marinade into a bowl and add the peeled eggs. Marinate the eggs in the refrigerator for up to 12 hours. (The longer they marinate, the more pronounced the soy sauce flavor, as you desire.) The eggs will keep in the refrigerator for 1 week.

Makes 4 eggs, 2 WW PointsPlus each.