Name: soy marinated egg recipe
Prep time: 20 min
Cook time: 12 min
Total time: 7 h 12 min
Cuisine: Asian
Ingredients: 6 large eggs; 0.5 cup low-sodium soy sauce (for gluten-free use tamari); 0.5 cup filtered water; 0.25 cup pure maple syrup (brown sugar can be used); 1 tablespoon rice vinegar; 1 teaspoon smoked paprika; 2 whole star anise pods; 2 cloves garlic, peeled and lightly smashed; 1 inch piece fresh ginger, peeled and thinly sliced; 2 green onions (scallions), white and light green parts, roughly chopped; 0.25 cup crispy fried shallots, for garnish; 0.5 teaspoon black sesame seeds, for garnish; 0.5 teaspoon white sesame seeds, for garnish; 0.5 red chili, thinly sliced into rounds, for garnish; small handful fresh cilantro leaves, for garnish

Description

This easy soy marinated egg recipe creates rich, umami-packed eggs with vibrant, jammy yolks and savory flavor. It’s a versatile and flavorful topping ideal for ramen, meal prep, or a quick protein boost, perfected for consistently delicious results.

Ingredients

Scale

6 large eggs
0.5 cup low-sodium soy sauce (for gluten-free use tamari)
0.5 cup filtered water
0.25 cup pure maple syrup (brown sugar can be used)
1 tablespoon rice vinegar
1 teaspoon smoked paprika
2 whole star anise pods
2 cloves garlic, peeled and lightly smashed
1 inch piece fresh ginger, peeled and thinly sliced
2 green onions (scallions), white and light green parts, roughly chopped
0.25 cup crispy fried shallots, for garnish
0.5 teaspoon black sesame seeds, for garnish
0.5 teaspoon white sesame seeds, for garnish
0.5 red chili, thinly sliced into rounds, for garnish
small handful fresh cilantro leaves, for garnish

Instructions

Boil Eggs: Cover 6 eggs with 1 inch cold water in a saucepan. Bring to a rolling boil, then reduce to a gentle simmer. Cook for exactly 6 minutes 30 seconds for jammy yolks.
Prepare Ice Bath: Prepare an ice bath. Transfer cooked eggs immediately into it to stop cooking. Let them cool completely for at least 10 minutes, until cold to the touch.
Prepare Marinade: In a small saucepan, combine soy sauce, water, maple syrup, rice vinegar, paprika, star anise, garlic, ginger, green onions. Simmer until maple syrup dissolves. Cool completely to room temperature for infused flavors.
Peel Eggs: Once chilled, gently tap and peel eggs under cool running water. Be careful not to tear the delicate whites.
Marinate Eggs: Place peeled eggs in an airtight container. Pour cooled marinade over, ensuring full submersion. Refrigerate for 6-24 hours for deeper flavor and color.
Serve and Garnish: Remove eggs, pat dry. Slice each in half. Arrange cut-side up. Drizzle a tablespoon marinade. Garnish with crispy shallots, sesame seeds, chili, cilantro.

Notes

Fresh eggs (dated within a week) are generally easier to peel after boiling. For a gluten-free recipe, use tamari or coconut aminos instead of soy sauce. For spicier soy marinated eggs, add extra chili slices when serving. Store marinated eggs refrigerated in an airtight container for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Boiling, Marinating
Cuisine: Asian

Nutrition

Serving Size: 1 egg (approx. 50 g)
Calories: 100 calories
Sugar: 3 g
Sodium: 400 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 185 mg

Keywords: easy, soy marinated egg, ramen, jammy yolks, umami, healthy, protein, Asian, snack, meal prep