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Marinated Eggs

Name: Marinated Eggs
Prep time: 5 min
Cook time: 15 min
Ingredients: 6-8 eggs; 1/4 cup soy sauce (more or less to your liking); 1 tablespoon sugar; 1/2 tablespoon Balsamic vinager (or Chinese dark vinegar); 1 cup water (more or less to your liking); 2 tablespoon spring onion (chopped); 1 tablespoon garlic (finely chopped); 3 tablespoon coriander (finely chopped); 1 tablespoon fresh chili (more or less to your liking); 1 tablespoon toasted sesame seeds; 1 tablespoon sesame oil

Written by Lei Updated on August 11, 2024

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Looking for a new twist on your plain-boiled eggs? Try these Asian flavour soy-based marinated eggs for a delicious change. They are easy to make and so delicious. 😋

Marinated eggs, hard boiled eggs marinated in soy sauce, Chinese marinated egg recipe — Marinated Eggs

About this Marinated Egg Recipe

Boiled eggs are easy to make and perfect for a quick breakfast or lunch box. I usually cook some eggs on Sunday, store them in the fridge, and have breakfast ready for the week.

This recipe takes boiled eggs to the next level. The soy sauce and tangy balsamic vinegar add a zesty flavour, while the Asian ingredients—coriander, garlic, chilli, spring onion and sesame oil —create a delicious mix of flavours.

All you need to do is soak the boiled eggs in this delicious sauce, and they’ll be ready in two hours. You can also store them in the fridge for 4-5 days.

The only problem is they’re so tasty that I end up eating more than I should. 😋

Keys to perfectly peeled eggs

Fresh eggs have less air between the egg white and the shell, making them harder to peel than less fresh ones. Here are three tips to make eggs easier to peel.

1. Add one teaspoon each of salt and vinegar to the water.

2. Cook the eggs in cold water over low to medium heat.

3. Soak in cold water for 5 minutes before peeling.

Soaking them in cold water usually helps, but adding salt and vinegar can make peeling easier for very fresh eggs. (Yes, I’ve tested them all. 🤓)

Ingredients for marinated soy eggs

Eggs: This recipe works well for soft-boiled or hard-boiled eggs. It doesn’t taste as good with runny yolks. I slice the eggs for quicker marination, but it’s optional.
Soy Sauce: The soy sauce in this recipe is uncooked, so use a high-quality one if you can—it makes a difference.
Balsamic Vinegar: I find that balsamic vinegar is perfect for this dish because of its sweet, tangy, and slightly fruity flavour. However, you can also use Chinese dark vinegar if you prefer.
Chilli and garlic: Adjust the amount of garlic and chili to suit your taste.
Sesame Seeds: I use store-bought toasted sesame seeds, but you can toast raw ones if that’s all you have.
Sugar: You can adjust the sugar to suit your taste or use honey or other sweet alternatives.

Instructions

Step One – Preparing eggs

Cook the eggs, salt, and vinegar in water over medium heat for 10 to 15 minutes.
Soak the Eggs in cold water for 5 minutes, peel, and slice the egg whites.

Step two – Mixing the sauce

In a container, combine garlic, spring onion, fresh chili, coriander, soy sauce, sugar, balsamic vinegar, toasted sesame seeds, sesame oil, and water. Mix until well combined.

Step two – Marinating the eggs

Add the peeled eggs, ensuring they are fully covered with the marinade. Refrigerate for at least 2 hours, or preferably overnight.

Recipe Notes

Vinegar can make the egg white tough and rubbery, so I only add 1/2 tablespoon to this recipe for a touch of tangy flavour. Adding too much vinegar will change the egg’s texture and is not recommended.
You can adjust the salt level by adding more soy sauce or water. Taste the sauce before mixing in the eggs.
These marinated eggs are great for your breakfast or lunch box—they can be eaten on their own or paired with rice or other dishes.
To add more flavour, cut the eggs in half and drizzle the sauce on top of the eggs to intensify the taste.