Marinated Soft Boiled Eggs with Broccoli Stir-Fry

 Serves 14 (2 people for 7 days).

🌸 Macros: 

For the eggs (entire recipe, including if you drank the marinade): 1417 calories, 30g/112g/90. Per serving: 101 calories, 2g/8g/6g

For the Stir-Fry (entire recipe): 3276 calories, 223g/157g/180g. Per person: 234 calories, 16g/11g/13g. 

For the entire meal: 4693 calories, 253g/269g/270g. Per person: 335 calories, 18g/19g/19g

Ingredients for the eggs:

• 14 eggs
• 1 tbsp sesame seed oil
• 1 tbsp garlic powder 
• 1 tbsp onion powder 
• 1 tsp salt
• 1 cup soy sauce 
• 2 tsp black pepper 
• Enough water to submerge the eggs in marinade. About 2 cups. 

Directions for the eggs:

1. Fill a large pot with 3 quarts of water, and bring it to a boil over medium-high heat. 
2. Remove from heat. 
3. Place your eggs into a sieve, and dunk them into the water, then gently finagle your sieve out of the water without the eggs. 
4. Return eggs to heat and set a timer for 6.5 minutes. 
5. Fish your eggs back out with the sieve, and run them under cold tap water. 
6. Transfer them to a bowl with cold water. 
7. Hold one egg at a time under the tap while you peel it. 
8. After all eggs are peeled and rinsed, transfer them to a storage container where they will be tight enough together that they can be covered in marinade. 
9. Make the marinade out of the remaining ingredients (except the water), and pour it over the eggs. 
10. Add enough water to completely submerge the eggs in marinade. 
11. Refrigerate for at least 8 hours. 
12. When ready to serve, fish out egg with a slotted spoon, and place it in a bowl filled with hot water for 30 seconds. 
13. Remove from the bowl, allowing it to drip dry pretty well, and transfer it to a serving plate. 
14. Cut it in half lengthwise. 
15. Serve with the stir-fry.

Ingredients for the Stir-Fry:

• 8 bunches of broccoli 
• 4 tbsp EVOO
• 1 stick butter 
• 12 garlic cloves, minced 
• 2 tbsp ground ginger 
• 3/4 cup soy sauce 
• 1 tbsp sesame seed oil
• 2 tsp black pepper 
• 1 tsp salt

Directions for the stir-fry:

1. Fill a large pot with water and bring it to a boil over medium-high heat. 
2. Trim the stalk off the broccoli (about 2 inches). Then cut the broccoli into bite-sized pieces. 
3. Add it to the pan as it will fit, and blanch it for 1 minute. 
4. Transfer it to a colander with a large slotted spoon, and rinse it under cold water. 
5. Transfer it to a large bowl. 
6. Melt the butter in the microwave for 1 minute. Whisk well. 
7. Add the remaining ingredients (minus the broccoli) and whisk well. 
8. Pour over the broccoli, and toss to coat. 
9. Pour the broccoli onto a baking sheet lined with nonstick foil (as it will fit) and bake at 350 degrees Fahrenheit for 20 minutes. 
10. Allow to cool and transfer to 14 storage containers with lids. 
11. Refrigerate until ready to serve. 
12. When ready to serve, pour onto a serving plate and microwave for one minute, stirring halfway through. 
13. Serve with marinated soft-boiled eggs.