Soy Sauce Eggs

Ingredients

• 4 large eggs

For the Marinade

• 8 tbsp low-sodium soy sauce
• 2 1/2 cups cold water
• 1/2 tsp Chinese Five Spice
• 1 tbsp cane sugar
• 2 tsp rice vinegar

Cook the Eggs

First, bring a small pot of water to a boil over medium-high heat. Gently lower the room-temperature eggs into the boiling water and reduce the heat to a medium, rolling boil.

Set a timer and boil for exactly 6:30 minutes for a jammy yolk, or 11 minutes for a hard-boiled egg.

Prepare an ice bath for the eggs. Once they are done, immediately transfer them to the ice bath to stop the cooking process.

Carefully crack and peel the eggs with the back of a spoon. Place them into a small, deep container or a mason jar.

Make the Marinade and Marinate the Eggs

In a small pot, whisk together all the marinade ingredients. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and let it cook uncovered for about 5 minutes.

Remove the marinade from the heat and let it cool down completely.

Pour the room-temperature marinade over the eggs, cover the container, and store it in the fridge to marinate for at least 6 hours, or overnight for the best flavor.

When you’re ready to enjoy, remove the eggs from the marinade and slice them in half. They can be served cold or warmed in the microwave for 20-30 seconds.

Soy Sauce Eggs

Six and a half minutes gives you that perfect jammy yolk – six minutes is too runny, seven is getting firm. Cooling the marinade completely before adding the eggs prevents them from cooking further and turning the yolks solid.

prep time:10 minutes mins

cook time:15 minutes mins

Cooling + Marinating Time6 hours hrs 30 minutes mins

total time:6 hours hrs 55 minutes mins

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Ingredients

Ingredients

• ▢ 4 large eggs

For the Marinade

• ▢ 8 tbsp low-sodium soy sauce
• ▢ 2 1/2 cups cold water
• ▢ 1/2 tsp Chinese Five Spice
• ▢ 1 tbsp cane sugar
• ▢ 2 tsp rice vinegar

Instructions

• Bring water to boil over medium-high heat.
• Gently add eggs to water and maintain medium rolling boil for 6:30 minutes for jammy yolks.
• Transfer eggs to ice bath immediately.
• Peel eggs carefully with back of spoon and place in deep container.
• Whisk soy sauce, water, Chinese Five Spice, sugar, and rice vinegar in pot.
• Bring marinade to boil, reduce to simmer, cook 5 minutes uncovered.
• Cool marinade completely to room temperature.
• Pour marinade over eggs, cover, and refrigerate 6 hours or overnight.
• Slice eggs in half before serving cold or briefly warmed.

Notes

For firmer yolks, boil eggs for 11 minutes instead of 6:30. Store marinated eggs in refrigerator up to 3 days.

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