These soy-marinated eggs are an easy way to add big flavor and high-quality protein to just about any meal. The savory-sweet soy marinade infuses the eggs with richness while keeping them simple and satisfying, making them a go-to option for quick, balanced meals. They’re especially good sliced over a steaming bowl of ramen or served over rice with creamy avocado for a filling, nutrient-dense bowl that feels both comforting and elevated.
Ingredients
- 6 large eggs
- ½ cup soy sauce
- ¼ cup water
- 2 tbsp rice vinegar
- 1½ tbsp honey (adjust to taste)
- 1–2 cloves garlic, finely chopped
- ½–1 tsp chili flakes (depending on heat preference)
- 1 tbsp sesame seeds
Let’s Cook!
Hard Boil the Eggs (I like to boil for 7 min to create a jammy center)
- Bring a pot of water to a boil.
- Gently add the eggs and boil for 9–10 minutes.
- Transfer immediately to an ice bath and let cool completely.
- Peel the eggs once cooled.
Make the Marinade
- In a bowl or jar, whisk together the soy sauce, water, rice vinegar, honey, chopped garlic, chili flakes, and sesame seeds until well combined.
- Place the peeled eggs in a container or zip-top bag.
- Pour the marinade over the eggs, making sure they’re mostly submerged (rotate them halfway through if needed).
- Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavor.
To Serve
- Slice in half and spoon a little extra marinade over the top.
- These keep well in the fridge for 3-4 days, use the leftover marinade to flavor chicken or a new batch of eggs!
Give this recipe a try and be sure to tag @ariseats on Instagram with your creations!
