Soy Sauce Eggs
These soy sauce eggs are deeply savory, slightly sweet, and absolutely irresistible. Soft boiled eggs are marinated in a rich, fragrant soy sauce mixture until the whites turn a beautiful deep brown and the yolk stays perfectly jammy in the center. Once you make them, you will want to put them on everything.
Servings: 6 eggs
Calories: 105kcal
Equipment
- 2 Saucepan
- Mixing bowl
Ingredients
- ¾ cup + 2 tbsp (200g) regular soy sauce
- ¾ cup + 2 tbsp (200g) water
- ¼ cup (60g) mirin
- 1 tablespoon white sugar
- 1 clove garlic minced
- 1 teaspoon chili flakes
- 1 stalk green onion sliced
- 6 large eggs
Instructions
- In a small saucepan, combine the soy sauce, water, mirin, sugar, garlic, chili flakes, and green onion. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from the heat and allow to cool completely.
- Meanwhile, bring a pot of water to a boil. Gently lower the eggs in and cook for exactly 6½ minutes for a jammy, soft yolk. Transfer immediately to an ice bath and let sit for 5 minutes. Peel carefully.
- Place the peeled eggs in an airtight container and pour the cooled marinade over them. Make sure the eggs are fully submerged. If not, place a paper towel on top of the eggs. Refrigerate for a minimum of 6 hours, or overnight for a deeper, more intense flavor, but don’t marinate for more than 24 hours as the eggs’ texture will become more rubbery the longer you marinate them.
- Slice in half and serve over rice, ramen, or noodles. Spoon a little of the marinade over the top before serving.
Notes
Remove the eggs from the marinate and store them in an airtight container in the fridge for up to 3 days.
They are not suitable for freezing.
Nutrition
Serving: 1egg | Calories: 105kcal | Carbohydrates: 8g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 2037mg | Potassium: 144mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg