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 Marinated Eggs

  • Servings: 6 large eggs
  • Difficulty: Easy
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  • 6 large eggs, 60g each
  • 1/2 cup soy sauce
  • 1/2 cup water


  1. Firstly, make sure your eggs are cold. This will help the yolk to cook slower than the white of the egg.
  2. Add water to a medium saucepan and bring to a rolling boil./li>
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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