Soy Sauce Eggs are hard boiled eggs soaked in a delicious Asian marinade, transforming them into the perfect snack. Or served over ramen or rice for a quick, filling meal.
My post today almost consisted of this:
“Eggs are amazing. The end.”
But that doesn’t fly with Google. Sigh.
Seriously, though. Eggs are just the perfect food. They’re so versatile, transforming a gazillion simple dishes into something incredible. Chickens should be housed in plush high rise apartments, with silk sheets over their straw beds. And worshipped, I say. (I can totally see why people become obsessed with their own chickens, as seen in this super funny video!)
These soy sauce eggs are a perfect example of yet another way to take the most basic ingredient and elevate it to an 11. And one of my favorite snacks << I know I say that about pretty much everything. But, really. No, really. NO. REALLY. This is one of my favorites…also.
They’re super easy to make and you can change up the marinade to suite your tastes; add ginger, mirin, garlic, red onion, or jalapeños. The possibilities are endless.
They’re absolutely delicious all on their own as a quick snack or energy boost, but also fantastic over ramen, rice, or a salad for a quick, filling meal.
Told you. Eggs are amazing. The end.
- 6 tablespoons hot water
- 1 tablespoon granulated sugar
- 2 tablespoons rice wine vinegar
- 3/4 cup low-sodium soy sauce
- 1/2 teaspoon chili garlic sauce
- 2 scallions, diced
- 6 large hard boiled eggs, peeled
- Sea salt, for serving
- Black pepper, for serving
- Diced scallions, for serving
- In a quart-sized jar or container (with a lid), whisk together the water and sugar until the sugar is dissolved, then stir in the vinegar, soy sauce, chili garlic sauce, and scallions.
- Place the eggs in the soy sauce mixture, making sure they're all submerged.
- Seal with the lid, and marinate in the refrigerator for at least 2, and up to 24 hours.
- Remove the eggs from the liquid.
- To serve, cut the eggs in half lengthwise and season with sea salt, pepper, and diced scallions.
(adapted from Food 52)