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Soy Eggs

Soy Eggs

Soy Eggs

These soy sauce eggs are an amazingly tasty snack - or breakfast. I usually try to have a few ready to go in the fridge at all times.
Course Breakfast & Brunch, Snacks
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 eggs


  • 6 eggs
  • 6 Tbsp water warm
  • 1 Tbsp sugar
  • 2 Tbsp rice vinegar
  • 3/4 cup soy sauce preferably low-sodium


  1. Bring a large pot of water to a boil
  2. Whisk together the water and sugar in a medium-size bowl to dissolve the sugar
  3. Stir in the rice vinegar and soy sauce and mix to combine

  4. Carefully put the eggs into the boiling water and cook for just under 7 minutes. Fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath to stop them from cooking
  5. Once the eggs have cooled down (should be about 5 minutes), peel them in the water
  6. Transfer the eggs to the bowl with the soy mixture and marinate in the fridge for two to ten hours
  7. To serve, cut the eggs in half lengthwise and season with salt and pepper

Recipe Notes

You can save the soy sauce marinade for a second round of eggs, though you'll want to let the second batch marinate a little longer since the flavors won't be quite as strong.

Photo by Haburashiko

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