Soy Sauce Eggs

These amazing soy sauce eggs are perfect for anyone who loves bold, savory flavors! You’ll absolutely love how these simple ingredients transform ordinary eggs into something incredibly delicious and satisfying.

Recipe Details

Timing & Servings: Cook Time: 20 minutes, Additional Time: 1 hour, Total Time: 1 hour 20 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Low-Sodium, Heart-Healthy, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 77 Calories, 5g Fat, 1g Carbs, 7g Protein.

Ingredients You’ll Need

Reduced-sodium soy sauce or tamari: You’ll need ¾ cup of this liquid gold! I love using tamari because it’s naturally gluten-free and has such a rich, deep flavor.

Sake: Just ¼ cup adds the most wonderful depth to our marinade. Don’t worry if you don’t have sake – you can skip it and the eggs will still taste fantastic!

Mirin: Two tablespoons of this sweet rice wine brings perfect balance to the salty soy sauce. It’s like magic in a bottle!

Sugar: One tablespoon helps round out all those flavors beautifully. Regular white sugar works perfectly here.

Large eggs: Four fresh eggs are all you need! They’re going to soak up all that amazing flavor and become your new favorite snack.

How to Make Soy Sauce Eggs

Step 1: Grab a small saucepan and combine your soy sauce, sake, mirin, and sugar. Bring this mixture to a boil over high heat. Once it’s bubbling, turn the heat down to keep it simmering gently for 8 minutes. Let it cool for about 15 minutes, then pour it into your wide-mouthed pint jar.

Step 2: Place your eggs in a medium saucepan and cover them completely with cold water. Bring the water to a boil over high heat. As soon as it starts boiling, remove the pan from heat and let those eggs sit in the hot water. For softer yolks, wait 5 minutes – for firmer yolks, wait 6 minutes.

Step 3: Drain the hot water and rinse your eggs under cold running water right away. This stops them from cooking more! Once they’re cool enough to handle, peel them carefully.

Step 4: Add your peeled eggs to the jar with the cooled soy sauce mixture. If the eggs aren’t completely covered, just add a little more soy sauce until they’re submerged. Cover the jar and pop it in the fridge for at least 1 hour, but they get even better after sitting for up to 3 days!

Easy and Quick Soy Sauce Eggs Version

Want to speed things up? You can skip making the marinade from scratch! Just use ¾ cup of your favorite teriyaki sauce mixed with 2 tablespoons of soy sauce. It won’t have quite the same depth of flavor, but it’s still absolutely delicious and saves you about 25 minutes of cooking and cooling time.

Serving Ideas

These gorgeous eggs make an amazing snack all by themselves! They’re also perfect sliced in half and served over steaming ramen noodles. Try them as a fun twist at your next party instead of regular deviled eggs – your guests will be so impressed!

Storage

Keep your soy sauce eggs covered in the fridge for up to 3 days. The longer they sit, the more flavorful they become! No need to reheat them – they taste best served cold or at room temperature.

Substitutions

No sake? No problem – just use the same amount of dry white wine or skip it entirely. If you can’t find mirin, you can use 2 tablespoons of rice vinegar mixed with 1 teaspoon of sugar. For gluten-free folks, make sure to use tamari or certified gluten-free soy sauce!

Pro Tips

Perfect Peeling: Use eggs that are at least a week old – they peel so much easier than super fresh ones!
Even Marinating: Turn your eggs once or twice while they’re marinating to get even color all around.
Make Ahead Magic: These actually taste better after sitting for a day or two, so they’re perfect for meal prep!
Jar Size Matters: A wide-mouthed jar makes it so much easier to get the eggs in and out without breaking them.

FAQs

Can I use regular soy sauce instead of reduced-sodium?

You bet! Just keep in mind that regular soy sauce will make your eggs quite a bit saltier. If you’re watching your sodium, the reduced-sodium version is definitely the way to go.

How long do these eggs need to marinate?

They’ll have good flavor after just 1 hour, but they get absolutely amazing after 24 hours! You can keep them marinating for up to 3 days for the deepest, richest flavor.

Can I reuse the marinade?

Sure! You can strain the marinade and use it again within a few days. Just make sure to bring it to a boil first for food safety, then let it cool before using it again.

What if my eggs crack while boiling?

No worries at all! Cracked eggs will still taste just as delicious. To prevent cracking, try bringing your eggs to room temperature before cooking, or add a pinch of salt to your water.

I’d love to hear how your soy sauce eggs turn out! Drop a comment below and let me know if you tried any fun variations. Happy cooking, friend!