Soy Sauce Eggs. Soft boiled eggs marinated in a Chinese Five Spice soy vinegar broth. Delicious, easy to make and great as a side dish.
I used to have soy sauce eggs growing up with my meals and I always wanted to share how to make them here on my blog.
These Asian soy sauce eggs are one of my favourite ways to eat this delicious protein source, thanks to its savoury taste.
I've also partnered with Conestoga Farms to bring you this recipe! Their eggs are wholesome, local and produced by proud Ontario farmers and their families. I am a huge fan of their eggs, especially their Free Run Omega-3 eggs. An easy and delicious way to get in those important nutrients.
Conestoga Farms achieves this by feeding their hens an all-grain diet, enriched with flax seed, a source of DHA omega-3 polyunsaturates. Each large free run omega-3 egg contains 0.4 g of omega-3 polyunsaturated fatty acids. You can read more on their company below.
What is a soy sauce egg?
It is a soft-boiled egg that is then marinated in a broth that contains soy sauce, Chinese Five Spice, vinegar, sugar and water. The combination of this broth really elevates an egg to the next level. The white exterior is salty but the interior yolk is creamy - perfectly balancing the saltiness of the egg.
Typically, these eggs are eaten with rice, ramen or any noodle of your choice. Sometimes they are eaten as a snack in Asia. They are also wonderful for meal prep as they can stay refrigerated up to 4 days in the broth in a sealed container.
What's the difference between a Chinese Tea egg vs Soy Sauce Egg?
The difference is the tea leaves as well as the brown and white crackled design on the Chinese Tea Egg. Whereas the soy sauce boiled egg is marinated without tea leaves and the egg is completely coloured in brown.
Other recipes you may like!
CHINESE TEA EGGS
JAPANESE EGG SANDWICH
EGG IN A HOLE WITH GARLIC TOAST
About Conestoga Farms
Conestoga Farms eggs are certified local by Foodland Ontario. You can look for the logo on the carton so that you know you’re supporting your local Ontario egg farmers.
The farmers who produce Conestoga Farms eggs are proud members of Egg Farmers of Ontario and Egg Farmers of Canada, ensuring safe, quality egg production practices from the farm to the carton and beyond.
Their mission is to "to bring local, wholesome, premium eggs from Southwestern Ontario egg farms to your family. Because local matters."
About their Products
Their premium eggs come in a variety to choose from: Free Run Omega-3, Free Range, Organic and Hard Boiled and Peeled.
For more information visit, www.conestogafarms.com
Disclaimer: Thank you so much Conestoga Farms for sponsoring this recipe blog post!
For this recipe
You will need the following ingredients:
¼ + ⅛ cup soy sauce
2 cups water
½ teaspoon Chinese Five Spice
1 tablespoon sugar
½ tablespoon rice vinegar
How to make Soy Sauce Eggs
Bring your eggs to room temperature by soaking them in warm water for 5 mins. Then in a pot of hot boiling water, gently lower your eggs one by one.
Boil them for 6 minutes over high heat.
In the meantime, prepare an ice bath for your eggs. Once the eggs are cooked, remove and transfer to ice bath. Crack and peel your eggs. Place them in a small resealable container.
In a small bowl, whisk together your marinade ingredients in a small pot. Bring it to boil and then simmer for 5 minutes uncovered. Allow this broth to cool down until it's cool to touch to prevent your eggs from cooking further.
Pour the cool broth over your eggs. Seal and store in the fridge to marinate for 6 hours for best flavour.
When ready to serve, slice them in half and enjoy!
Give it a try!
Well I hope you give my Soy Sauce Eggs recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Easy Soy Sauce Eggs
- 3 eggs
- 6 tablespoon regular soy sauce
- 2 cups water
- ½ teaspoon Chinese Five Spice
- 1 tablespoon white granulated sugar
- ½ tablespoon rice vinegar
- Bring your eggs to room temperature by running them under warm water. Then in a pot of hot boiling water, gently lower your eggs one by one.
- Boil them for 6 minutes over high heat.
- In the meantime, prepare an ice bath for your eggs. Once the eggs are cooked, remove and transfer to ice bath. Crack and peel your eggs. Place them in a small resealable container.
- In a small bowl, whisk together your marinade ingredients in a small pot. Bring it to boil and then simmer for 5 minutes uncovered. Allow this broth to cool down until it's cool to touch to prevent your eggs from cooking further.
- Pour the cool broth over your eggs. Seal and store in the fridge to marinate for 6 hours for best flavour.
- When ready to serve, slice them in half and enjoy! Note: You can also use the leftover broth to make more eggs.
Michelle | Sift & Simmer
These soy sauce eggs look so savoury and yummy!
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!
Oooo I want to make some ramen noodle soup now!!
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
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.
Pode dar maiores detalhes das 5 especiarias chinesas?