Soy Eggs

Boiled egg side/topping



Prep time

5 minutes

Cook time

24 hours

A traditional way of adding colour and seasoning to eggs in China and Japan, soy eggs work well as a side, ramen topping or as part of breakfast on toast. 


1.5l water
6 eggs
500ml  soy sauce 
2 tsps sugar
2 tbsps white wine vinegar
1 tsp chilli flakes

garlic cloves, crushed.

1 bag  ice


1. Bring 1l of water to a boil in a large pan, add the eggs and cook for 6 minutes.

2. Add the rest of the water to a large bowl and a couple of handfuls of ice. Once the eggs have cooked, add them immediately to the cold water and leave until completely cooled.

3. Once the eggs have cooled, carefully crack, peel and discard of the shell. 

4. Now, place the eggs in a cover-able container, add soy, vinegar, sugar chilli and garlic and add the lid. Place in fridge for at least 6 hours. Keep for up to 2 days. 

Chef’s tips

These eggs are extremely salty once left for over 24 hours so just bare this in mind when incorporating into other dishes. 


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