Easy & Simple Soy Sauce Eggs
Soft-boiled eggs marinated in a savory umami broth with a hint of Chinese five spice. These quick and easy soy sauce eggs are made with simple ingredients! A great snack, main, side dish or appetizer with your meal!
- Prep time
- 4 min
- Cook time
- 6 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs (room temperature (see Expert Tips in blog post to bring cold eggs to room temp.))
- 6 tbsp regular soy sauce
- 2 cups water (cold)
- 1/2 tsp Chinese Five Spice
- 1 tbsp white granulated sugar
- 1/2 tbsp rice vinegar (or apple cider vinegar or white vinegar)
Instructions
- 1
Bring a small pot of water to boil on medium-high heat. Gently lower room temperature eggs into the boiling water. Reduce to medium heat for a rolling boil. Set a timer and boil for 6:30 minutes. For hard boiled eggs, boil for 11 minutes.
- 2
Prepare an ice bath for your eggs. Once the eggs are cooked, remove and transfer to ice bath to stop the cooking process.
- 3
Carefully crack and peel your eggs with the back of a spoon. Place them into a small deep container or mason jar.
- 4
In a small bowl, whisk together the marinade ingredients in a small pot. Bring it to boil on medium-high heat and then simmer on low heat for 5 minutes uncovered. Remove the broth off heat to cool down completely.
- 5
Pour the room temperature marinade over the eggs.
- 6
Cover and seal the container. Store in the fridge to marinate for at least 6 hours or overnight for best flavour. When ready to enjoy, remove as many eggs as desired and slice into half with a sharp knife to enjoy chilled.