Soy sauce eggs are a popular snack/toppings in Asian cuisine that are made by marinating boiled & peeled eggs into a delicious and dark mixture of soy sauce, water, vinegar, and sugar for a couple of hours or even a few days. The soy sauce marinade penetrates the eggs, staining them and turning the opaque pearly egg whites into a caramel brown color along with leaving them with a salty umami flavor.
Loved throughout Asia you will see tons of soy egg varieties around world. In Japan you'll see a soft boiled soy sauce egg place to the side of a bowl of ramen. However, if you head about 1,900 miles west of Japan, into China, you will see most people enjoying an overdone hard boiled soy egg in their rice, congee, or just as a straight up snack on the go. But no matter how hard or soft a soy egg is made, the taste is undeniably deliciohe look is incredibly captivating.
As easy and this recipe is there are a couple things to note:
You can marinate overnight even up to 3 days but the egg white will become harder over time. The salty marinade will draw out moisture leaving you with a darker, saltier, and harder egg. Some love it, others don't.
You can cook your eggs to the doneness that you like. I almost always prefer a jammy egg (7-8 minutes) than a hard boiled one. Cooking times will be noted in the recipe below.
If you are going to add in more things like ginger, garlic, scallions, or spices you can heat the marinade to combine all the flavors and then cool down before adding your eggs in.
You can use the soy marinade for more eggs if you want but I find that it tends to lose potency so I turn it into a dipping sauce to use with the eggs or other meals.
Soy Sauce Eggs 滷蛋
Lasts in the fridge for 3 - 5 days
4 - 5 large eggs
2/3 cup of light soy sauce
1/4 cup of water
1 tablespoon of rice vinegar
2 tablespoon of sugar
Optional Dipping Sauce
1 scallion, chopped
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 teaspoon chili flakes, optional
1 grated garlic clove, optional
For the soy sauce eggs:
Bring a medium size pot of water to a rolling boil. Using a spider or spoon, gently and slowly lower the eggs into the pot of boiling water.
Set a timer for 6 minutes for soft boiled eggs, 7 -8 minutes for medium, and 10 -11 minutes for hard boiled. I set mine for 7.5 minutes.
Once the time is up, use a slotted spoon and transfer the eggs to a bowl of ice water and let cool 2-3 minutes. Carefully peel each egg being sure to peel the thin membrane as well. Repeat with each egg.
In a bowl or air tight container add in the soy sauce, water, rice vinegar, and sugar. Give it a good mix to dissolve the sugar and add in the cooled eggs. Let them marinate for at least 3 hours.
Once they are done marinating, take them out whether you are going to eat them now or not. Set back in the fridge and eat within 3 -5 days.
For the dipping sauce:
Once all the eggs are taken out, you can add in the chopped scallion, sesame oil, sesame seeds into the remaining soy sauce mixture. If you want a little kick add in the chili flakes and if you love garlic grate one clove it. Give it a mix and keep it in the fridge until needed or for up to 5 days.