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Soy Sauce Eggs Recipe
These soy Sauce Eggs soak boiled eggs in a soy sauce-based marinade to give you a satisfyingly salty and sweet snack, appetizer, or topping.
Prep Time
10 mins
Cook Time
12 mins
Additional Time
6 hrs
Servings:
8
Calories:
71 kcal
Course:
Side Dish
Ingredients
- 8 egg large
- 1 1/2 cups soy sauce
- ½ cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 3 garlic smashed cloves
- ½ teaspoon red pepper flakes crushed
Instructions
- Gently add the eggs to a medium-sized pot of boiling water and cook for 6 minutes. Turn the heat off, cover the pot, and cook for an additional 6 minutes.
- Immediately transfer the eggs to a container with ice water and chill until cool. This takes about 4 to 5 minutes.
- In the meantime, whisk together the soy sauce, water, vinegar, sugar, garlic cloves, and red pepper flakes in a medium-sized bowl and set it to the side.
- At this stage, carefully shell the eggs and add them to a container.
- Pour the soy sauce mixture over top of the eggs ensuring they are completely submerged. If not, I usually add on 3 to 1 soy to water mixture until they are.
- Cover and place in the refrigerator for 6 to 24 hours. Remove the eggs and keep in a container for up to 3 weeks. Feel free to use the leftover soy mixture for another batch.
- Slice and garnish with optional sesame seeds and sliced green onions.
Cup of Yum
Notes
- One of the things I love most about this soy sauce egg recipe is that it’s completely flexible. Look at it like a blank slate. Adjust the flavors in the marinade by using a 1:1 mix of light soy sauce and dark soy sauce. Then, add whole aromatics or chili peppers for complexity, or replace the vinegar with mirin if you’re aiming for a Japanese-inspired flavor.
- Boil the eggs to your preferred doneness: I like to hard-boil my eggs for approximately 12 minutes to firm up the yolks. If you like jammy yolks (AKA medium-boiled eggs), boil the eggs for 8 minutes before transferring them to the ice bath.
- Fully submerge the eggs in the marinade: If they aren’t entirely submerged, add another 1/2 cup of soy sauce and water to the container (maintain the 3:1 soy to water ratio).
- Marinate the eggs for a minimum of 6 hours: The minimum 6-hour soak will give the eggs an outstanding balance of flavors and a nice brown tint, but I always recommend leaving them in the marinade for as long as you can to develop even deeper flavors (leave them for up to 24 hours). If you're in a rush, you might get away with a quick 4-hour soak, but the eggs won’t be as flavorful.
- Reduce your food waste by reusing the marinade: Once the eggs are removed, I’ll transfer the extra liquid to an airtight container and keep it in my fridge for up to 1 week. It comes in handy when I need another batch of marinated eggs!
- Make-Ahead: The eggs can be left to soak in the marinade for 6 to 24 hours. After marinating, the sliced eggs can be kept covered and refrigerated for up to 1 day before serving.
- How to Store: The soy sauce-marinated eggs can be covered and stored in the fridge for up to 3 weeks.
Nutrition Information
Calories
71kcal
(4%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
164mg
(55%)
Sodium
468mg
(20%)
Potassium
78mg
(2%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
245IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 71
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 468mg | 20% |
| Potassium | 78mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.