Soft-boiled eggs marinated in a savory umami broth with a hint of Chinese five spice. These quick and easy soy sauce eggs are made with simple ingredients! A great snack, main, side dish or appetizer with your meal!
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Soy Sauce Eggs are a delicious soft boiled egg marinated in a savory marinade that consists of soy sauce, vinegar, Chinese five spice, water and sugar. If you're not a fan of soft-boiled eggs, you can also have them hard-boiled.
The taste of the marinade takes any plain boiled egg to the next level. The white exterior is salty but the interior yolk is creamy and jammy balancing the savory flavors!
These Asian-style eggs serve well as a topping to ramen noodles or on top of white rice. I love enjoying these on their own as a snack because they're packed with protein making them so filling!
You can even prepare batch of these in advance for meal prep, so you can easily whip them out of the fridge to enjoy chilled for a busy weeknight meal.
These eggs are super quick, easy and simple to make at home with minimal ingredients. If you enjoy eggs, you must try these!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Large Eggs: ideally room temperature eggs so they don't crack in the boiling proces. For vibrant yellow yolks, opt for eggs with Omega 3's!
Egg Marinade
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Cold water
- Rice Vinegar: or substitute with white vinegar or apple cider vinegar.
- Chinese Five Spice Powder: a ground powder mixture of star anise, cinnamon, Sichuan peppercorns and cloves and often used in Chinese cooking.
- White granulated sugar: or substitute with honey, brown sugar or cane sugar but make sure to dissolve it fully.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Bring eggs to room temperature by soaking them in warm water for 5 minutes so the cold shells don't crack when they meet hot boiling water.
- To make the egg peeling process easier, add 1 teaspoon salt and 2 teaspoon white vinegar to the boiling water. This hardens the shell and makes the shells come off the egg white smoothly.
- To crack and peel eggs without denting the egg white, crack the egg shell with the back of a spoon and then gently peel the shells from the less pointy side of the egg because there is a gap between the shell and the egg white.
- Marinate the eggs for at least 6 hours so the marinade can seep into the egg whites. Overnight marinating will yield best results.
Instructions
Below are step-by-step instructions on how to make soy sauce eggs:
- Bring a small pot of water to boil on medium-high heat. Gently lower room temperature eggs into the boiling water. Reduce to medium heat for a rolling boil. Set a timer and boil for 6:30 minutes. For hard boiled eggs, boil for 11 minutes.
- Prepare an ice bath for your eggs. Once the eggs are cooked, remove and transfer to ice bath to stop the cooking process.
- Carefully crack and peel your eggs with the back of a spoon. Place them into a small deep container or mason jar.
- In a small bowl, whisk together the marinade ingredients in a small pot. Bring it to boil on medium-high heat and then simmer on low heat for 5 minutes uncovered. Remove the broth off heat to cool down completely.
- Pour the room temperature marinade over the eggs.
- Cover and seal the container. Store in the fridge to marinate for at least 6 hours or overnight for best flavour. When ready to enjoy, remove as many eggs as desired and slice into half with a sharp knife to enjoy chilled.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the marinade in the refrigerator.
- Soy sauce eggs can be enjoyed cold right out of the fridge or to warm up the eggs: microwave each egg for 20-30 seconds until warm.
- Freezer friendly? I don't recommend freezing soy sauce eggs as the freezer will make the egg whites tough and rubbery tasting.
Pairing Suggestions
Soy sauce eggs serve well on their own or with:
- steamed rice or cauliflower rice for a low-carb alternative
- noodles like ramen, instant ramen, udon noodles, or soba
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
FAQ
Soy sauce eggs can be made up to 4 days in advance and stored in an airtight container in the fridge. They can be enjoyed cold but if you wish to warm them up, microwave them for 20-30 seconds.
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📖 Recipe
Easy & Simple Soy Sauce Eggs
Ingredients
- 3 large eggs room temperature (see Expert Tips in blog post to bring cold eggs to room temp.)
Marinade
- 6 tablespoon regular soy sauce
- 2 cups water cold
- ½ teaspoon Chinese Five Spice
- 1 tablespoon white granulated sugar
- ½ tablespoon rice vinegar or apple cider vinegar or white vinegar
Instructions
- Bring a small pot of water to boil on medium-high heat. Gently lower room temperature eggs into the boiling water. Reduce to medium heat for a rolling boil. Set a timer and boil for 6:30 minutes. For hard boiled eggs, boil for 11 minutes.
- Prepare an ice bath for your eggs. Once the eggs are cooked, remove and transfer to ice bath to stop the cooking process.
- Carefully crack and peel your eggs with the back of a spoon. Place them into a small deep container or mason jar.
- In a small bowl, whisk together the marinade ingredients in a small pot. Bring it to boil on medium-high heat and then simmer on low heat for 5 minutes uncovered. Remove the broth off heat to cool down completely.
- Pour the room temperature marinade over the eggs.
- Cover and seal the container. Store in the fridge to marinate for at least 6 hours or overnight for best flavour. When ready to enjoy, remove as many eggs as desired and slice into half with a sharp knife to enjoy chilled.
Jorge Goto
Pode dar maiores detalhes das 5 especiarias chinesas?
Daniel
Why is there 2 separate amounts of soy sauce? It says to dial everything together so it makes no sense unless there is an instruction missing somewhere
christieathome
If I'm understanding your question correctly, you're simply adding 1/4 cup with 2 tbsp (or 1/8 cup) soy sauce. This is to ensure the exact measurement of soy sauce used.
Rosemary
Oooo I want to make some ramen noodle soup now!!
Heidi | The Frugal Girls
This is such a fabulous 5 ingredient recipe, perfect for a frugal Meatless Monday dinner... and the real star of this dish are those amazing Conestoga Farms eggs. Using quality eggs in a dish like this makes all the difference in the world!
Michelle | Sift & Simmer
These soy sauce eggs look so savoury and yummy!