Soy Sauce Eggs

This soy sauce eggs recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.

A super easy Chinese soy sauce eggs recipe with soft-boiled and hard-boiled eggs that features a well balanced marinade that is savory, fragrant, and slightly sweet. I also included a few ideas to use these soy sauce eggs to make a fast one-bowl meal. {Gluten-Free adaptable}

If you are an egg lover like me, you can’t miss this soy sauce eggs recipe. Not only are the eggs super delicious eaten on their own, but you can use them to create many simple meals in no time and they’ll make any ramen bowl even better. 

We did many experiments to test the marinade, in order to produce the best result. We tested different ratios for the seasonings and spices. And we tested many different soy-sauce-to-water ratios. After a week of eating more eggs than I could count (which I absolutely loved!), here is the final product!

Ingredients you need

You only need six ingredients to make soy sauce eggs. And chances are, they are already in your pantry.

I love to use Pete and Gerry’s Organic Eggs in my daily cooking. They are a B Corporation, which means they manage their business in a socially- and environmentally-conscious way. They are committed to small-scale farming, sourcing their fresh and high quality eggs from 50 small family farms they partner with around the country. Their organic eggs are USDA-certified, without GMOs, synthetic pesticides, antibiotics, or hormones. Unlike what you’ll find at mass-production facilities run by big corporations (read: store brand eggs, among others), their hens are truly humanely treated, and have access to outdoor pastures with room to roam. You’ll notice that their eggshells are much thicker and the yolks have a more vibrant yellow color. 

Cooking process

It couldn’t be easier to make these eggs. All you need to do is:

1. Boil the eggs to the degree you prefer.
2. Put the marinade together using your pantry staples and simmer it for 5 minutes.
3. Add the peeled eggs to the marinade.

That’s it!

Then all you need to do is sit back and wait patiently while the eggs marinate.

TIP: Want a taste of the soy sauce eggs immediately? That’s OK, too! Simply cut the eggs open and drizzle a bit of marinade over the yolk and enjoy!

NOTE:

1. When you’ve just added the eggs to the marinade, you will see a small number of the eggs are floating above the marinade. You don’t need to press them down. The eggs will absorb the marinade and sink later. If you submerge the eggs with a weight (a plate, for example), the part of the egg that touches the weight won’t get marinated properly.
2. If you like runny yolks, here is great news. The yolks will be slowly cured by the marinade and become creamier over time. Even if you undercook the eggs a bit, no need to worry. The yolks will thicken overnight and become very creamy and flavorful on day 3.

How to boil eggs so they’re easy to peel

There are a few keys to making perfectly boiled eggs that are easy to peel.

1. Older eggs are easier to peel compared to fresher eggs.
2. Once you’re done cooking, thoroughly rinse the eggs with cold water and then use an ice bath (or cold water bath) to cool the eggs completely before peeling them.
3. Use the back of a spoon or roll the eggs on a hard surface to crack the shells thoroughly.
4. If you start to peel an egg and find it hard to peel, rinsing the egg with tap water can help separate the shell from the egg.

Lastly, if you have an Instant Pot, you can try boiling the eggs in the Instant Pot so they come out perfectly and easy to peel every single time!

How to use soy sauce eggs

There are countless ways to enjoy soy sauce eggs. You can: 

• Eat soy sauce eggs by themselves 
• Top soy sauce eggs on your favorite noodle dishes
• Chop them and put them in a salad
• Top the eggs over steamed rice or boiled noodles to make a quick one-bowl meal

5-Minute soy sauce egg noodle bowls

To make a quick noodle bowl:

• Boil 1 serving of dried thin noodles (or any type of noodles you like, usually 4 oz. / 110 g) according to the directions on the package. Transfer the drained noodles to a bowl.
• Pour 2 tablespoons of hot noodle boiling water and 2 tablespoons of the egg marinade onto the noodles.
• Top the noodles with two soy sauce eggs, along with some homemade chili oil.

It tastes heavenly!

What to do with the leftover marinade

The best thing about making soy sauce eggs is, you can use the marinade over and over again. Simply store the marinade in the fridge (or freezer for longer storage), and bring it to a boil before you use it again. 

Afterthoughts

The only drawback to these soy sauce eggs is that you can never stop after eating just one! Twelve eggs might seem like a lot to cook, but trust me, you’ll finish them in no time. 

Next time you need an afternoon snack to boost your energy or have a sudden craving for a salty snack at midnight, reach for these eggs instead of a bag of chips. They’ll keep you satisfied without feeling guilty.

Top the soy sauce eggs on

• 15-Minute Curry Ramen with Ham
• Savory Oatmeal
• Soy Sauce Noodles 
• Easy Fried Udon
• Chinese Chicken Salad

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Soy Sauce Eggs

5 from 12 votes

A super easy Chinese soy sauce eggs recipe with soft-boiled and hard-boiled eggs that features a well balanced marinade that is savory, fragrant, and slightly sweet. I also included a few ideas to use these soy sauce eggs to make a fast one-bowl meal. {Gluten-Free adaptable}

To make the dish gluten-free, use tamari instead of soy sauce.

Author: Maggie Zhu

Course: Side, Snack

Cuisine: Chinese

Keyword: home style

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Marinate time: 6 hours hours

Total Time: 6 hours hours 30 minutes minutes

Servings: 6 to 12 eggs

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Ingredients

• 6 to 12 large Pete and Gerry’s Organic Eggs (*Footnote 1)

Marinade

• 3/4 cup soy sauce
• 2 tablespoons brown sugar (or white sugar)
• 1 tablespoon rice vinegar
• 4 dried chilis (or 2 jalapeno peppers) (*Footnote 2)
• 2 star anise pods
• 3 to 4 cups water (*Footnote 3)

Instructions

Prepare the marinade

• Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.

Boil the eggs

• Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium.
• Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil.
• Bring a small pot with just enough water to cover your 6 eggs to a boil.
• (Optional) If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking.
• Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
• While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).
• When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes.

Marinate the eggs

• Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (*Footnote 4).
• Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container.
• Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week.

How to serve

• You can serve the eggs over steamed rice or boiled noodles, drizzled with extra marinade and some homemade chili oil (if you wish). You can also make noodle soup by combining some marinade with hot noodle boiling water. Enjoy!

Notes

1. This recipe produces enough marinade for 12 eggs. Halve the amount of marinade if you plan to make 6 eggs or fewer, and use a full batch if you’ll make 6 to 12 eggs.
2. The chili peppers add aroma and smokiness to the marinade, but not spiciness.
3. If you wish to serve the eggs the same day you make them, use 3 cups of water. If you plan to store the eggs for a longer time (up to a week), use 4 cups of water. If you use light soy sauce instead of regular soy sauce, I highly recommend using 4 cups of water instead, because light soy sauce has a higher sodium content.
4. You can use a smaller container for fewer eggs. It should be able to hold all the marinade and eggs without causing the eggs to press against each other.

Nutrition

Serving: 1serving, Carbohydrates: 2g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 212mg, Sodium: 676mg, Potassium: 83mg, Sugar: 1g

Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag @omnivorescookbook and @peteandgerrys on Instagram! We’d love to see what you come up with.

Other delicious egg recipes

• Cantonese Ground Beef Rice and Eggs
• Easy Egg Curry
• Egg Foo Young
• Chinese Tea Eggs (w/ Soft and Hard Boiled Eggs)
• Chinese Egg Drop Soup