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Recipe image shows soy sauce marinated eggs with jammy egg yolk served in a bowl over rice.
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5 from 1 vote

Soy sauce eggs recipe

You'll love this Soy Sauce Marinated Eggs with jammy yolks in a sweet savory egg sauce. Easy, full of flavor, and pairs well with everything!
Prep Time5 minutes
Cook Time6 minutes
Marinating Time1 day
Total Time1 day 11 minutes
Course: Appetizer, Side Dish
Cuisine: Chinese, Taiwanese
Keyword: Soy eggs, Soy sauce eggs, Soy sauce marinated eggs
Servings: 6 eggs
Author: ChihYu Smith

Equipment

Ingredients

For the eggs:

  • 6 large eggs ideally room temperature eggs
  • A splash vinegar such as distilled white vinegar

For the marinade:

  • 0.35 oz garlic cloves 2 large, grated
  • 0.2 oz ginger grated
  • ⅓ cup soy sauce
  • ⅓ cup mirin
  • 3 tbsp cooking sake
  • 1.25 tbsp coconut brown sugar
  • ½ cup hot water
  • 2 tsp toasted sesame oil
  • 1-2 whole green onion dice to small rounds
  • ½ tbsp toasted white sesame seeds

Optional serving:

US - Metric

Instructions

Soft boiled eggs:

  • If the eggs are refrigerated, set them by the kitchen counter for 15 minutes to remove the chill. In the meantime, bring a pot of water to boil.
  • Lower the heat to simmering (about medium to medium-low heat), add a splash of vinegar, then carefully and slowly lower the eggs into the water. Simmer over medium to medium-low heat for 6 minutes. This will give you a solid egg white with a running egg yolk center.
  • Pay attention to the stovetop heat as you want the eggs to be simmering (not boiling) throughout. You should see small bubbles circling around the eggs so adjust the stovetop heat as you go. Do not walk away. You also want to gently move the eggs around so that the egg yolk remains in the center and the eggs are cooked evenly.
  • After 6 minutes, immediately shock them into a bowl of ice water. As soon as the eggs are no longer piping hot, use a back of spoon to gently tap the egg shell to remove it.

Soy egg marinade:

  • In a 5-cup (1.1 liters) container with a lid, combine the ingredients from garlic to sesame seeds and stir well. Add the eggs to the marinade, making sure they are evenly coated. If they aren’t fully submerged, rotate them a few times throughout the marinating process to ensure all sides absorb the flavor. You can also lay a clean paper towel over the eggs—the towel will soak up the liquid and help keep them coated.
  • Seal the container and refrigerate for at least 24 hours before eating.

Storage:

  • It’s best to eat the eggs within 3 days after marinating.

To reuse the marinade liquid:

  • You can bring the sauce to a boil, let it cool to room temperature, and add a fresh new batch of boiled eggs to marinate. You can only reuse the marinade once and after that you should discard it. You can also drizzle the marinade over blanched vegetables, rice, or boiled noodles, too.

Video

Notes

  • It’s best to use room temperature eggs - it keeps the cooking time and texture consistent.
  • If the eggs are refrigerated, let them sit by the kitchen counter for 10-15 minutes before boiling.
  • Marinate the eggs for 24 hours before consumption.
  • Best finish the eggs in 3 days (that’s the reason we make only half a dozen!)

Nutrition

Serving: 1egg | Calories: 137kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 897mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg