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+ servings
soy sauce eggs

Easy Soy Sauce Eggs

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. Only takes 6 ingredients!
5 from 3 votes
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Prep Time 5 mins
Cook Time 6 mins
Marinating Time 6 hrs
Course dinner, lunch, Side Dish, Snack
Cuisine Chinese, Japanese
Servings 3 eggs
Calories 81 kcal


  • 3 eggs



  • 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.


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Keyword asian soy sauce egg, chinese eggs, chinese five spice, chinese soy sauce eggs, egg, ramen egg, soy sauce, soy sauce and egg, soy sauce egg recipe
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