Soy Sauce Eggs
User Reviews
5
Soy Sauce Eggs
Description
Soy Sauce Eggs are prepared by boiling eggs for 6 to 7 minutes for a soft or firmer yolk, then cooling and peeling them carefully. Meanwhile, a marinade is made by boiling water with low-sodium soy sauce, rice vinegar, sugar, and Chinese five-spice powder, then simmering to develop flavor. The peeled eggs are soaked in this marinade for 12 to 20 hours to absorb the seasoning well. The result is eggs with a rich, savory exterior and tender yolk. They can be sliced lengthwise and served as a topping or side with rice or noodles.
The marinade balances salty and aromatic notes from the five-spice, while the soaking time allows the eggs to take on a pleasant saltiness without overpowering. Handling the eggs gently during peeling helps maintain their shape.
These soy sauce eggs add depth to simple meals and work well in Asian-inspired dishes or as a snack.
The nutrition facts provided correspond to one egg portion.
Ingredients
Marinating sauce
- 1 tablespoon Chinese five-spice powder
- 4 cups water
- 1/2 tablespoon sugar
- 3/4 cup soy sauce low-sodium
- 1 tablespoon rice vinegar
Instructions
Marinating sauce
- In a small pot, add water, soy sauce, rice vinegar, sugar and Chinese five spice powder. Bring to boil and simmer for 10 minutes.
Eggs
- Half-fill a large pot with water and bring it to boil. Add a small pinch of salt.
- Lower the eggs into boiling water carefully using a ladle and slow down the fire immediately. Simmer for 6 minutes (for softer texture) or 7 minutes (for harder texture). Stir the eggs in first two minutes.
- Transfer the eggs out to cold water and gently peel the shells after cooled down. (If you feel it is quite hard to handle, place the eggs under small running water and peel the shells.)
- Add soft boiled eggs in the marinating sauce, soaking for overnight (12-20 hours until well salted). Transfer them out when the eggs are well salted.
- Cut lengthwise and serve with rice or noodles.
Notes
- To achieve different yolk textures, simmer eggs for 6 minutes for softer yolks or 7 minutes for a firmer center.
- Peel eggs under running cold water to make shell removal easier and avoid tearing the white.
- Marinate the eggs in the sauce for 12 to 20 hours to ensure they are fully flavored and salted.
- Soy Sauce Eggs pair well when sliced and served over rice or noodles to enhance a meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 232mg | 77% |
| Sodium | 1134mg | 47% |
| Potassium | 141mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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