Soy Sauce Eggs

Name: Soy Sauce Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 6 h 30 min
Yield: 6 to 12 eggs
Ingredients: 6 to 12 large Pete and Gerry’s Organic Eggs; 3/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 4 dried chilis; 2 star anise pods; 3 to 4 cups water

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Servings
6 to 12 eggs
Course
Side Dish, Snacks
Cuisine
Chinese

Soy Sauce Eggs

Justin Wright

Report

A super easy Chinese soy sauce eggs recipe with soft-boiled and hard-boiled eggs that features a well balanced marinade that is savory, fragrant, and slightly sweet. I also included a few ideas to use these soy sauce eggs to make a fast one-bowl meal. {Gluten-Free adaptable}To make the dish gluten-free, use tamari instead of soy sauce.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

6 to 12 large Pete and Gerry’s Organic Eggs (*Footnote 1)

Marinade

3/4 cup soy sauce
2 tablespoons brown sugar (or white sugar)
1 tablespoon rice vinegar
4 dried chilis (or 2 jalapeno peppers) (*Footnote 2)
2 star anise pods
3 to 4 cups water (*Footnote 3)

Add to Shopping List

Instructions

Prepare the marinade

Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.

Boil the eggs

Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium.
Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil.
Bring a small pot with just enough water to cover your 6 eggs to a boil.
(Optional) If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking.
Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).
When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes.

Marinate the eggs

Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (*Footnote 4).
Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container.
Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week.

How to serve

You can serve the eggs over steamed rice or boiled noodles, drizzled with extra marinade and some homemade chili oil (if you wish). You can also make noodle soup by combining some marinade with hot noodle boiling water. Enjoy!

Notes

This recipe produces enough marinade for 12 eggs. Halve the amount of marinade if you plan to make 6 eggs or fewer, and use a full batch if you’ll make 6 to 12 eggs.
The chili peppers add aroma and smokiness to the marinade, but not spiciness.
If you wish to serve the eggs the same day you make them, use 3 cups of water. If you plan to store the eggs for a longer time (up to a week), use 4 cups of water. If you use light soy sauce instead of regular soy sauce, I highly recommend using 4 cups of water instead, because light soy sauce has a higher sodium content.
You can use a smaller container for fewer eggs. It should be able to hold all the marinade and eggs without causing the eggs to press against each other.

Nutrition Information

Show Details

Serving 1serving Carbohydrates 2g (1%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 212mg (71%) Sodium 676mg (28%) Potassium 83mg (2%) Sugar 1g (2%)