These Soy Sauce Eggs are hard boiled eggs soaked in a delicious Asian marinade, transforming them into the perfect low carb snack. Or served over ramen or rice for a quick, filling meal.
Craving more pickled recipes? Try our old fashioned Pickled Eggs, Pickled Beets, or Giardiniera!
Soy Sauce Eggs Recipe
My post today almost consisted of this: “Eggs are amazing. The end.” But I figured you all need more than that. HA.
Seriously, though. Eggs are just the perfect food. They’re so versatile, transforming a gazillion simple dishes into something incredible. These soy sauce eggs are a perfect example of yet another way to take the most basic ingredient and elevate it to 11.
For this recipe, hard boiled eggs soak in a simple but flavor-packed Asian marinade. All you need are a few ingredients, 5 minutes of prep, then wait overnight. The next day, you will have the best snack!
Ingredients Needed
These soy sauce eggs require just 6 ingredients, plus water.
(Scroll below to the printable recipe card for details and measurements.)
- Hard boiled eggs – Make sure they’re peeled. Check out our guide to perfect hard boiled eggs.
- Soy sauce – I typically use low sodium, but dark soy sauce is wonderful for this recipe, giving them an even deeper flavor.
- Rice vinegar – For a tangy component.
- Chili garlic sauce – This provides a nice garlic flavor and a bit of heat.
- Sugar – Just a little to balance out the vinegar.
- Scallions – For a subtle peppery onion flavor.
How to Make Soy Sauce Eggs
These seasoned hard cooked eggs are so easy to make in just a couple steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make hard boiled eggs, then peel them.
- Combine ingredients for the marinade in a jar or container.
- Submerge the eggs in the liquid and allow them to soak for a few hours or overnight.
Recipe Notes
- Can I vary the ingredients in the marinade? Absolutely! This marinade is very versatile to suite your tastes. You can add mirin, ginger, garlic, red onion, or jalapeños. The possibilities are endless.
- Does it matter how long I marinate them for? Marinating for 2 hours will give you a nice subtle salty soy sauce flavor, while soaking overnight will make the color deeper and flavor stronger.
- Can I use the marinade again for another batch? You can use the marinade one more time, BUT the flavors will not be as strong, so this is not my preference.
Video: Soy Sauce Eggs
Serving Suggestions
Soy Sauce Eggs are absolutely delicious all on their own as a quick snack or energy boost. We like to garnish them with freshly cracked pepper, sesame oil, and pickled red onions. They’re also fantastic over ramen, rice, or a salad for a quick, filling meal.
How to Store Pickled Eggs
Marinated eggs should be stored in an airtight container in the fridge. They will last up to 2 weeks, but I personally don’t recommend marinating for more than 36 hours because I think the eggs get rubbery.
More Recipes using Hard Boiled Eggs:
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Soy Sauce Eggs
Ingredients
- 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
Instructions
- 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 and serve as desired. We love them sliced in half with a bit of fresh cracked pepper, sesame oil, pickled red onion, and diced scallions. They're also fantastic over ramen, rice, or a salad for a quick, filling meal.NOTE: See notes below for variations and using the marinade more than once.
These are great. I serve them at breakfast for a change with avocado and a small portion of short grain rice. The first time I made these I had no low-sodium soy sauce and they were too salty for my taste, but my family had no complaints. So try and get some low-sodium soy.
This was delicious! I had three eggs for my lunch. I let them marinate overnight and poured out the marinade before lunch. The only thing I will change next time is using coconut aminos for lower sodium. I also tried one with some stone ground mustard on it and it was also delish!
Hi. Live boiled eggs and these sound yummy. Not fond of heat, but the garlic sound good. Any suggestions?? Thanks.
Soy sauce eggs are now a go-to recipe that I make over & over. Great flavor in just a couple of hours. I usually substitute thinly sliced white onions for the scallions & they give it a nice crunch. So good!
LOVE THESE SOOO MUCH
I wanted something new and different for my hard boiled eggs. I was a bit leery on this one but I’m glad I tried! Delicious and a great twist on hard boiled eggs without adding extra calories.
I used seasoned rice vinegar because that’s what I had on hand. These were wonderful.
Just made these and they look so pretty in the jar. I did add 2 garlic scapes because it’s that season and I’m trying to be creative with those. I also couldn’t resist adding a smidge of fresh ginger…just seeme like the right thing to do. Thanks!
I make these all the time! Delicious! A tip: use a French press coffee pot to keep them submerged…
I made these and used stevia for the sweetener. They were awesome.
I used low sodium soy sauce and also added in a bit of sriracha in addition to the chile garlic sauce. They were awesome.
I love this recipe. I do use the marinade twice to get the most from the ingredients. The flavor isn’t as strong the second time around of course but they’re still great!
I left the sugar out, they were still really good.
Made these using stevia. No other changes. We all loved them.
After you put the hard boiled egg in the brain do you have to refrigerate them or can you leave them on the counter. If so how long can you leave them out?
My grown son ate at a really nice Asian Restaurant and requested these along with some of the Asian Style ribs (he had there previously) for a Birthday Party dinner we were cooking for him. I was really really apprehensive because although we (hubby and I) cook all kinds of different cuisines, this would have never appealed to us because neither of us are big boiled egg fans. After checking several different recipes I decided on this one. I didn’t really change anything. I marinated them for about 13 hours in the fridge before removing the last 3 hours to bring them to room temperature. OMG! I could not believe how delicious these are! They were a huge hit! I’m sure they would only get better after 24 hours! Thank you Amy so much for a delicious recipe that I will be making many times in our future!
Hi Gwyn – we absolutely love hard boiled eggs over here…and Asian flavors, so they were an instant hit in my house. But I can see how this might sound/seem odd to some. I’m so glad they worked out and you enjoyed them! I love them as a pre or post workout snack and also often put them in my kids’ school lunches.
Loved these! I only let them marinate for 3 hours and they were still delish!
These are great! I like to enjoy them with a bit of wasabi mayo. YUMMY!
Wasabi and soy…heaven in your mouth!
These were such a delicious surprise! I will make a double batch next time.
I love eggs and agree that eggs are amazing. I also love soy sauce. I think these are going to be my new favorite snack and the photo is beautiful! Great job!
I’m pretty sure I could live off of eggs and be pretty happy…if that were socially acceptable. Going to have to whip up a batch of these for midday snacking!
I’m so in love with these eggs. The end.
How have I never heard of these?! I wanna make them just because of how pretty they are!
I just can’t stop thinking about these eggs! I am definitely going to have to make me some.
I miss having these in the ramen shops in California. *Sigh*
oh my gawd!!! I made a version of these with my coconut aminos and they are bomb!!!
My kids LOVE these! I’m always making hard boiled eggs just so I can make egg salad and these soy sauce eggs.
a.ma.zing.
Intriguing. You know how I am about hard-boiled eggs, but I will suggest this to others who can stomach them.
I agree that eggs are the perfect food and ESPECIALLY deviled eggs! I’ve never thought to involve soy sauce in my deviled eggs, but now I’m super intrigued!
These look so tasty and simple to prepare. Would make a great dinner party appetizer!