Savory Soy Sauce Eggs for Your Next Easy Protein Snack
Discover the delightful fusion of soy sauce, garlic, and ginger in these protein-rich soy sauce eggs, perfect for snacking.
Equipment
- - Medium pot
- Mixing bowl
- Whisk
- - Plastic wrap
- ice bath
Ingredients
For the Eggs
- 4 pieces Eggs Use aged eggs (3-5 days) for easier peeling.
For the Marinade
- 1/2 cup Soy Sauce Provides salty, umami flavor.
- 1/2 cup Water Balances the intensity of soy sauce.
- 2 tablespoons Rice Vinegar Adds touch of acidity; apple cider vinegar is a substitute.
- 1 tablespoon Sesame Oil Optional for a nutty finish.
- 2 cloves Garlic Minced; adjust to taste.
- 1 tablespoon Ginger Fresh, grated works best.
- 1 teaspoon Chili Oil Adjust based on spice tolerance.
Optional Toppings
- 2 tablespoons Green Onions Chopped for garnish.
- 1 tablespoon Sesame Seeds Sprinkle before serving.
Instructions
How to Make Soy Sauce Eggs
- Fill a medium pot with water and bring it to a rolling boil. Gently lower in the eggs and let them cook for 8 minutes for a delightful jammy center.
- Carefully transfer the boiled eggs to an ice bath for at least 5 minutes, then peel them under running water.
- In a mixing bowl, whisk together soy sauce, water, rice vinegar, sesame oil, minced garlic, grated ginger, and chili oil until fully combined.
- Immerse the peeled eggs in the marinade, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- When ready to enjoy, slice the eggs in half and drizzle with extra chili oil, the marinade, chopped green onions, and sesame seeds.
Notes
Marinate ahead of time for quick meals or snacking. Use eggs that are 3-5 days old for easier peeling.