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Soy Sauce Eggs
5 from 30 votes

Soy Sauce Eggs

Soy Sauce Eggs are hard-boiled eggs marinated in a soy sauce-based mixture with brown sugar, rice vinegar, dried chili or jalapenos, star anise, and water. This marinade imparts a balanced savory, lightly sweet, and aromatic flavor to the eggs, suitable for snacks, accompaniments, or ramen toppings.

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

Ingredients

  • 6 to 12 organic egg Footnote 1, large, Pete and Gerry’s brand
Marinade
  • 3/4 cup soy sauce
  • 2 tablespoons brown sugar (or white sugar)
  • 1 tablespoon rice vinegar
  • 4 dried chili or 2 jalapeno peppers) (*Footnote 2
  • 2 star anise pods
  • 3 to 4 cups water (*Footnote 3)

Instructions

Prepare the marinade
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. Bring a small pot with just enough water to cover your 6 eggs to a boil.
  4. (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.
  5. Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
  6. While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).
  7. 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
  1. 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).
  2. 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.
  3. 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
  1. 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 marinade quantity suits up to 12 eggs; halve it for 6 or fewer eggs to prevent overcrowding.
  • Chilies add aroma and mild smokiness without significant spiciness.
  • Use 3 cups of water in the marinade for same-day serving; increase to 4 cups for longer storage up to a week.
  • If substituting with light soy sauce, prefer the higher water amount due to its saltier profile.
  • Choose a container allowing the eggs to be fully covered and minimally pressed to avoid cracking.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 to 12 eggs

Amount Per Serving

Calories

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.