Soy Sauce Eggs

Here’s how you can upgrade your egg game… these soy marinated eggs are simple to make, tasty, and ready to knock your socks off. I love adding them to so many dishes, whether it’s breakfast, lunch, or dinner.. and yes, snack time too!

Check out the short recipe video below the recipes*

Soy Sauce Eggs

Soy Marinated Eggs

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Servings: 6 large eggs


  • 6 large eggs 60g each
  • ½ cup soy sauce
  • ½ cup water


  • Firstly, make sure your eggs are cold. This will help the yolk to cook slower than the white of the egg.
  • Add water to a medium saucepan and bring to a rolling boil./li>
  • While the water is boiling take a sharp knife and gently tap the round/bottom part of the egg and make a small hole, breaking the egg's membrane. This is so that the air pocket within the egg will be released while boiling and give you a beautifully shaped egg.
  • The eggs will be boiled for a total of 7mins but for the 1st 2mins stir clockwise or anti-clockwise to ensure the yolk stays in the middle of the egg.
  • Once the 7mins are up you may transfer the eggs to an ice bath and gently break the egg shells with a tsp and deshell them.
  • In a separate bowl, add the soy sauce and water together. Add the 6 deshelled eggs and cover them with a small plate to ensure the eggs stay submerged and place them in the fridge.
  • The eggs can be marinated for a minimum of 1 hour or up to 2 days. The soy marinade can also be used 2-3 times max.
  • And that's it, remove them from the marinade and add them to your breakfast spread, ramen, or rice dishes, etc.

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