Soy-Free Slow Cooker Quinoa Congee with Mayak Eggs

"Mayak eggs have gone viral for good reason. Their name literally translates to "drug eggs," not because they contain anything illicit, but because they are so addictive you can't stop eating them. The soft-boiled, jammy eggs are marinated in a sweet-salty, garlicky, chile-spiked sauce that soaks into the whites and runs into the yolks, creating layers of umami in every bite. Traditionally, these eggs are made with soy sauce."

"Congee has long been a staple across many Asian cuisines as a gentle, nourishing dish that's easy to digest and incredibly comforting. Its soft, porridge-like texture makes it ideal for mornings, colder months, or anytime you want something grounding and warm. Swapping traditional rice for quinoa transforms classic congee into a higher-protein, more nutrient-dense breakfast. Quinoa provides: Complete plant-based protein More fiber for sustained energy A naturally creamy texture whe"

A make-ahead breakfast bowl pairs creamy quinoa congee with jammy mayak ("drug") eggs for a cozy, protein-rich morning. Mayak eggs are soft-boiled and marinated in a sweet-salty, garlicky, chile-spiked sauce that soaks into the whites and enriches the yolks with umami and heat. A soy-free tamari option provides the same savory flavor without soy. Congee provides a soothing, easily digested porridge base. Swapping rice for quinoa boosts complete plant-based protein, increases fiber for sustained energy, and yields a naturally creamy texture, making the bowl satisfying and nourishing for busy mornings.

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