Description
Perfectly jammy eggs soaked in a salty, tangy, spicy soy bath—ideal for noodles, rice bowls, or straight-from-the-fridge snacking. These addictive little protein bombs are bold, savory, and meal-prep ready.
Ingredients
Scale
- 8–10 large eggs
- ½ cup soy sauce
- ½ cup water
- 4 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, grated or finely minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon chili oil (plus more for drizzling)
- Optional: green onion, thinly sliced
- Optional: toasted sesame seeds
Instructions
- Bring a medium pot of water to a boil. Gently lower in the eggs and boil for 8 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, then peel.
- In a bowl or lidded container, whisk together soy sauce, water, rice vinegar, sesame oil, garlic, ginger, and chili oil.
- Add peeled eggs to the marinade. Ensure they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- To serve, slice eggs in half and top with extra chili oil, sliced green onions, and sesame seeds. Enjoy over rice, noodles, or as a snack.
Notes
For easier peeling, use eggs that are a few days old. Store in a sealed container and consume within 3 days. Do not reuse the marinade for food safety.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: Refrigerated
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 1g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 165mg