Easy & Simple Soy Sauce Eggs

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!

5 from 3 votes

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Prep Time 4

Cook Time 6

Total Time 10

Course Main Course, Side Dish, Snack

Cuisine Asian

Servings eggs

Calories per serving 81 kcal

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.

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