Soft-boiled eggs with creamy, jammy yolks are marinated in a savory-sweet soy sauce marinade with aromatic Chinese five-spice. These easy soy sauce eggs are briefly boiled for that jammy center before soaking in the flavorful marinade.
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Soy sauce eggs are Chinese-style marinated eggs similar to Chinese tea eggs but they have a distinct flavor and appearance. These eggs have soft, jammy yolks and are marinated in a savory-sweet soy sauce mixture flavored with Chinese five-spice, without the crackled pattern found on Chinese tea eggs.
I love eating them chilled straight from the fridge as a protein-packed snack or serving them over rice or noodles for an easy meal, so there's no need to reheat them.
I find that immediately chilling the soft-boiled eggs in an ice bath keeps the yolks creamy and jammy, while marinating them for at least 6 hours gives the soy marinade time to season the egg whites.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Large Eggs: Slightly older eggs are easier to peel than very fresh eggs. Use room-temperature eggs to reduce the risk of cracking when lowered into boiling water. To quickly warm cold eggs, rinse them under warm water until the shells no longer feel cold. I like using omega-3 eggs for their richer, golden yolks.
- Salt: Add to the boiling water to help the egg whites set if an egg cracks.
- White Vinegar: Add to the boiling water to help soften the eggshells for easier peeling.
Egg Marinade
- Regular Soy Sauce: Forms the savory base of the marinade and seasons the egg whites as they soak. Light soy sauce also works. Avoid dark soy sauce, as it's too dark and thick for this recipe. For gluten-free, use tamari or gluten-free soy sauce.
- Water: Use room-temperature water to dilute the marinade.
- Rice Vinegar: Adds mild acidity that balances the salty soy sauce and sweetness of the sugar. Apple cider vinegar or white vinegar also works but will slightly change the flavor.
- Chinese Five-Spice Powder: Gives the marinade its distinctive warm, aromatic flavor and sets these soy sauce eggs apart from other marinated eggs. It's typically made with spices such as star anise, cinnamon, Sichuan peppercorns, cloves, and fennel. Don't substitute allspice, which has a different flavor.
- White Granulated Sugar: Balances the salty soy sauce and tangy vinegar in the marinade. Light brown sugar or cane sugar also works; make sure it fully dissolves.
Expert Tips
- Cool the marinade completely: Hot marinade can continue cooking the eggs and firm up the yolks. To cool it faster, transfer it to a heatproof cup or bowl and refrigerate until it reaches room temperature.
- Lower the eggs gently: Add the eggs one at a time with a slotted spoon to prevent them from hitting the bottom and cracking.
- Use a timer: Start timing as soon as the eggs enter the boiling water for consistent yolk doneness.
- Center the egg yolks: Gently rotate the eggs during the first 2 minutes of cooking to help keep the yolks centered.
- Slice without tearing: Use unflavored thread or an egg slicer for clean halves and intact yolks.
Instructions
Below are step-by-step instructions on how to make soy sauce eggs:
- Prepare the marinade: Add the egg marinade ingredients to a small pot and whisk to combine. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 5 minutes. Remove from the heat, transfer the marinade to a heatproof cup or bowl, and cool completely to room temperature.
- Boil the eggs: Meanwhile, fill a small pot with enough water to cover the eggs by at least 1 inch. Add the salt and white vinegar and bring to a boil over medium-high heat. Gently lower in the room-temperature eggs. If needed, reduce the heat to medium to maintain a controlled boil so the water bubbles steadily without causing the eggs to bounce around and crack. Cook uncovered for 6 1⁄2 minutes for soft yolks, 8 minutes for jammy yolks, or 10 minutes for hard-boiled yolks.
- Chill the eggs: Prepare a large bowl of ice water. Using a slotted spoon, immediately transfer the cooked eggs to the ice bath to stop the cooking. Let them cool completely for 5-10 minutes before peeling.
- Peel the eggs: Gently crack the eggshells with the back of a spoon. Start peeling from the wider end of each egg, where there is an air pocket between the shell and egg white. Place the peeled eggs in a small deep container or mason jar.
- Marinate the eggs: Pour the cooled marinade over the eggs, making sure they're submerged as much as possible. If needed, place a square of paper towel over the eggs to help keep the exposed tops coated in marinade while they marinate. Cover and refrigerate for at least 6 hours or 12-24 hours for the best flavor.
- Serve: Remove as many eggs as desired from the marinade. Slice them in half lengthwise with a sharp knife and enjoy chilled.
Storage & Reheating
- Refrigerator: Store the eggs fully submerged in their marinade in an airtight container in the refrigerator for up to 4 days. The eggs will become more deeply seasoned the longer they marinate.
- Freezer: Freezing is not recommended because the egg whites can become rubbery after thawing.
- Serving: Enjoy the eggs chilled straight from the fridge, or place them in hot tap water for 5 minutes to gently warm them before serving.
Pairing Suggestions
Serve soy sauce eggs with:
- Rice: Serve over steamed jasmine rice, short-grain rice, or fried rice.
- Noodles: Add to ramen, udon noodle soup, or dry noodles.
- Vegetables: Pair with bok choy, Chinese broccoli, or other cooked leafy greens.
FAQ
Can I reuse the soy sauce egg marinade?
No, I don't recommend reusing the leftover marinade. For the best flavor and food safety, make a fresh batch of marinade each time.
Why are my soy sauce eggs overcooked or rubbery?
The eggs were likely cooked too long or weren't transferred to the ice bath quickly enough. Follow the cooking time for your preferred yolk consistency and transfer the eggs to the ice bath immediately to stop the cooking.
Can I use the cold water method to boil the eggs?
No, I don't recommend starting the eggs in cold water because the time it takes the water to reach a boil can vary, making it harder to accurately time the eggs. Starting with boiling water gives you more consistent yolk doneness.
📖 Recipe
Easy Soy Sauce Eggs
Soft-boiled eggs with creamy, jammy yolks are marinated in a savory-sweet soy sauce marinade with aromatic Chinese five-spice. These easy soy sauce eggs are briefly boiled for that jammy center before soaking in the flavorful marinade.
Ingredients
- 3 large eggs at room temperature
- 2 teaspoon salt
- 2 tsp white vinegar
Egg Marinade
- 6 tablespoon regular soy sauce or light soy sauce
- 2 cups water room temperature
- ½ teaspoon Chinese Five Spice
- 1 tablespoon white granulated sugar
- ½ tablespoon rice vinegar
Instructions
- Add the egg marinade ingredients to a small pot and whisk to combine. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 5 minutes. Remove from the heat, transfer the marinade to a heatproof cup or bowl, and cool completely to room temperature.
- Meanwhile, fill a small pot with enough water to cover the eggs by at least 1 inch. Add the salt and white vinegar and bring to a boil over medium-high heat. Gently lower in the room-temperature eggs. If needed, reduce the heat to medium to maintain a controlled boil so the water bubbles steadily without causing the eggs to bounce around and crack. Cook uncovered for 6 1⁄2 minutes for soft yolks, 8 minutes for jammy yolks, or 10 minutes for hard-boiled yolks.
- Prepare a large bowl of ice water. Using a slotted spoon, immediately transfer the cooked eggs to the ice bath to stop the cooking. Let them cool completely for 5-10 minutes before peeling.
- Gently crack the eggshells with the back of a spoon. Start peeling from the wider end of each egg, where there is an air pocket between the shell and egg white. Place the peeled eggs in a small deep container or mason jar.
- Pour the cooled marinade over the eggs, making sure they're submerged as much as possible. If needed, place a square of paper towel over the eggs to help keep the exposed tops coated in marinade while they marinate. Cover and refrigerate for at least 6 hours or 12-24 hours for the best flavor.
- Remove as many eggs as desired from the marinade. Slice them in half lengthwise with a sharp knife and enjoy chilled.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 81kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 71mg | Potassium: 70mg | Fiber: 1g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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!