Soy Sauce Eggs: Addictive Jammy Delights You’ll Love
Soy sauce eggs are a savory snack, transforming hard-boiled eggs into umami-rich delights packed with flavor.
Equipment
- - Medium pot
- Mixing bowl
- Ice bath container
Ingredients
For the Eggs
- 4 pieces Eggs Use eggs that are a few days old for easier peeling.
For the Marinade
- 1/2 cup Soy Sauce Substitute with tamari for a gluten-free option.
- 1/2 cup Water Helps dilute the soy sauce.
- 1 tablespoon Rice Vinegar Can use apple cider vinegar as an alternative.
- 1 tablespoon Sesame Oil Provides a delicious nuttiness.
- 2 cloves Garlic Adds aromatic depth.
- 1 tablespoon Ginger Fresh or ground ginger can be used.
- 1 teaspoon Chili Oil For a milder taste, omit or use sriracha instead.
Instructions
Preparation Steps
- In a medium pot, bring water to a boil. Gently add eggs and boil for 8 minutes for that perfect jammy center.
- Transfer boiled eggs to an ice bath for at least 5 minutes to cool them down for easier peeling.
- In a bowl, whisk together soy sauce, water, rice vinegar, sesame oil, garlic, ginger, and chili oil until well combined.
- Submerge peeled eggs in the marinade, cover the dish, and refrigerate for at least 4 hours (overnight is best).
- Slice the marinated eggs in half; drizzle with extra chili oil and marinade, then garnish with sliced green onions and sesame seeds.
Notes
For best flavor, marinate overnight. Enjoy these eggs cold or warm, but avoid microwaving them.