You’ve probably seen soy sauce eggs on the menu at your favorite ramen shop. But have you ever thought about making them in your own kitchen? Well I’m happy to report they are simple to throw together and easy to make, plus you probably already have all the ingredients in your pantry and fridge.
A soy sauce egg is most basically a hard boiled or medium boiled egg that has been marinated in a soy sauce mixture. The combination of soy sauce, red wine vinegar and ginger takes a flavorless hard boiled egg to a whole other level. These eggs can be used in a variety of ways: spread on toasted bread, dice up and toss in a crisp green salad, serve in a bowl of warm ramen, or simply enjoy on its own.
What makes this recipe extra special is doneness of the eggs. The combination of high heat and the cooking time of 9 minutes makes for a hard boiled egg with a deliciously creamy yolk. The aggressive boil and quick ice water bath also aids in peeling the cooked eggs, and you’ll have perfectly smooth whites every time. These soy sauce eggs are all about the cooking time and flavorful marinade.