Soy Sauce Marinated Eggs
I’m about to ruin regular boiled eggs for you forever. These soy sauce marinated eggs are so good, once you try them, there’s no going back.
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Soy Sauce Marinated Eggs
Mandy Fu
6-8
5 minutes
10 minutes
Chinese
I’m about to ruin regular boiled eggs for you forever. These soy sauce marinated eggs are so good, once you try them, there’s no going back.
Ingredients
- 6-8 eggs
- a few red Thai bird eye chilies, diced
- 1 green chilies, diced
- 3 cloves of garlic, diced
- 1 scallions, diced
- 1 tbsp of roasted sesame seeds
2 tbsp of sesame oil
- 3/4 cup of light soy sauce
- 3/4 cup of water
Directions
- Bring a pot of water to a boil and cook your eggs to your preferred doneness. For runny yolks, 7 minutes is perfect.
- Transfer the eggs into ice water to stop the cooking and peel them.
- Add the peeled eggs to a mason jar, and follow with the rest of the ingredients: garlic, scallions, red chilies, green chilies, roasted sesame seeds, sesame oil, light soy sauce, and bottled water.
- Put on the lid, shake well, and let the eggs soak overnight in the fridge.
- The next day, enjoy the eggs with noodles, rice, or salad. You can drizzle the marinade sauce over rice or use it as a dipping sauce for dumplings.
Note: These eggs keep well in the fridge for up to 3 days—just know they’ll get saltier the longer they sit. The marinade also lasts up to 3 days, and you can keep adding more eggs to it during this time.
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