Mayak Soy Sauce Eggs

overhead view soy sauce egg sliced in half garnished with diced scallions

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Mayak Soy Sauce Eggs

Mayak Soy Sauce Eggs are soft or 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. They're so good!

Prep Time5

Marinating8

Total Time8 5

Course: Snack

Cuisine: Asian

Keyword: mayak eggs, pickled eggs recipe, soy sauce eggs

Servings: eggs

Ingredients

1 cup low-sodium soy sauce
6 tablespoons water
3 tablespoons rice vinegar
2 tablespoons brown sugar
1 teaspoon chili garlic sauce
2 scallions diced
6 large hard boiled eggs peeled (or soft boiled)

Instructions

In a quart-sized jar or container (with a lid), whisk together the soy sauce, water, rice vinegar, brown sugar, 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 overnight/8 hours. (Marinating for just a few hours will give you a subtle salty soy sauce flavor, while soaking overnight will make the color and flavor much deeper and better.)
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.

Notes

Variations. The marinade is very versatile to suite your tastes. You can add mirin, ginger, garlic, red onion, or jalapeños.

Using the marinade again. While you can use the marinade one more time, note that the flavors will not be as strong.

Sodium calculation. Keep in mind the sodium calculation is for the entire batch of marinade and not per egg.

Storage. Store in an airtight container in the fridge. They will last up to 2 weeks, but my personal preference is no more than 36 hours because I think the texture of the egg gets rubbery.

Nutrition