Soy Marinated Eggs
Soy marinated eggs are the ultimate way to level up your ramen!
With just a few simple ingredients and 10 minutes of active prep, these jammy soy eggs will add a burst of rich umami flavor to all of your favorite rice and noodle dishes.
Key ingredients
- Eggs: Choose large, crack-free eggs for this recipe.
- Soy sauce: Use regular soy sauce as opposed to dark soy sauce or low sodium soy sauce.
- Rice vinegar: Rice vinegar adds acidity and a bit of brininess to the marinade.
- Brown sugar: Brown sugar balances the saltiness of the soy sauce and acidity of the rice vinegar.
- Spices: I used dried chiles, star anise and bay leaf to add depth to the marinade.
Step by step photos
Step 1: Prepare the marinade. Heat the soy sauce, vinegar and spices in a saucepan, then add cold water.
Step 2: Boil the eggs and transfer to ice bath.
Step 3: Peel the eggs.
Step 4: Transfer the eggs and marinade to a clean jar. Store in the refrigerator.
Storage
These soy marinated eggs will keep in the marinade for up to 1 week or out of the marinade for 1-2 days.
Expert tips for boiling and peeling eggs
- Use older eggs. Fresh eggs are more difficult to peel. Use eggs that have been in the fridge for a week or so.
- Don’t skip the ice bath. The ice bath quickly cools the eggs, ensuring they don’t overcook. It also makes the eggs easier to peel.
- Crack and roll. Lightly roll the egg on a hard surface to gently crack the egg and loosen the shell. Start peeling from the wider end, which usually has an air pocket.
FAQs
I prefer jammy eggs for this recipe, but here are my guidelines for cooking time:
– Jammy Eggs: Boil for 6 minutes. The whites will be set and the yolks will be creamy.
– Medium to Hard-Boiled Eggs: Boil for 7–8 minutes. The whites are firm and the yolks are mostly set but still a bit creamy.
– Hard-Boiled Eggs: Boil for 9–10 minutes. The whites and yolks will be fully cooked and firm.
I find that the eggs are best if marinated overnight. But if you want them for dinner tonight, at least four hours will do the trick.
These soy marinated eggs are great with ramen, rice dishes and on toast or salads.
Yes! You can actually use the marinade to make multiple batches of soy eggs.
Yes! You can leave out the chiles, star anise and bay leaf or substitute your favorite spices. Quick note: the chiles will add depth to the marinade, but won’t add heat.
Soy Marinated Eggs
- Total Time: 20 minutes
- Yield: 6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Marinating
- Cuisine: Asian
Ingredients
- 3/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 star anise
- 1 bay leaf
- 2–4 dried chiles
- 2 cups cold water
- 6 large eggs
Instructions
- In a medium saucepan, combine the soy sauce, rice vinegar, brown sugar, star anise, bay leaf, and dried chiles. Bring the mixture to a simmer over medium-high heat. Once it simmers and the brown sugar is fully dissolved, remove from heat and stir in 2 cups of cold water. Set aside to cool.
- Bring a large pot of water to a rolling boil. Use enough water to fully submerge the eggs in a single layer. Gently lower the eggs into the boiling water and cook for 6 minutes for jammy yolks or up to 9 minutes for hard-boiled eggs.
- While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice. Once the eggs are done, transfer them immediately to the ice bath. Let them sit for 10 minutes to cool.
- Gently crack and peel the eggs. Transfer the marinade and eggs to a clean jar or container. Cover and marinate in the fridge for at least 4 hours or up to 1 week.
Notes
Storage: The eggs can be stored in the refrigerator in the marinade for up to 1 week or out of the marinade for 1-2 days.
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