Marinated Eggs

Boiled eggs soaked in a tangy soy-based marinade with Asian ingredients. These marinated eggs are super easy to make and incredibly tasty and addictive!

5 from 5 votes

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Course: Appetizer, Side Dish, Snack

Cuisine: Chinese

Diet: Gluten Free, Low Fat, Low Lactose

Prep Time: 5

Cook Time: 15

Servings:

Calories: 351kcal

Author: Lei

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

Instructions

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

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.

Nutrition