Better Than Deviled (and Easier!)
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Simple and easy to make, these sesame-topped eggs are perfect for breakfast, lunch, or dinner. They’re common in many Asian dishes, such as Japanese ramen, and you can use them as toppings for rice or noodles or just as is, making them incredibly versatile and fun to play with.
While the Western mind is used to seeing deviled eggs at a party, it’s rare to see soy sauce eggs, so bring yours to the next brunch to really stand out among the crowd. It’s a great way to use up extra eggs and feed plenty of people at the same time. Plus, it’s even less work than deviled eggs – just boil, peel, and slather the eggs with sauce!
are Soy Sauce Eggs Healthy?
While this is a simple, high-protein snack, soy sauce is usually high in sodium and so it’s a good idea to keep an eye out for low-sodium soy sauce if that’s something you require. As per usual, I recommend buying cage-free eggs from a trusted local farmer to ensure their quality and flavor. The deeper yellow the yolk, the more nutritious the egg might be (and well-fed the chickens). Brown eggs, in my opinion, are also usually a heartier and more flavorful option than white.
Additionally, it’s easy to make this recipe gluten-free by using tamari or coconut aminos instead of soy sauce. These options will also have a little less sodium.
Overall, this recipe is so simple it can be adjusted easily to accommodate many dietary needs.
A Cross-Cultural Egg Hunt…
So… what are the specific ways in which soy sauce eggs are served, nation to nation?
As mentioned before, Japanese ramen is often served with soy sauce eggs called shoyu tamago or ajitsuke tamago. In China, they’re called lu dan, and they’re simmered with spiced-up soy sauce during the boiling process. In the Korean version, gyeran jangjorim, they’re usually braised with dried anchovies and sesame oil. While in Vietnam, they’re known as trứng ngâm tương and are usually topped with shallots, cilantro, ginger, garlic, and sometimes fish sauce, too.
INGREDIENTS
- 6 large eggs
- 3/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 clove garlic, peeled and smashed
- 1/2-inch piece ginger, peeled and smashed
INSTRUCTIONS
Simmer
Prepare the soy sauce marinade.
Boil
Cook eggs to desired doneness and chill.
Marinate
Peel eggs and soak in marinade.
Devour!
FAQs & Tips
The longer the eggs sit and soak in the marinade, the more flavorful they’ll be, but don’t let them sit for longer than a couple days because they might get mushy. Not only that, but they’ll also get saltier as the days go on. To get the golden ratio of saltiness, I’d recommend eating them after they’ve marinated overnight (so within 24 hours of cooking).
Leftovers can be stored in a fridge-safe container for up to 2 days.
Some people like to use their extra sauce to marinate meat for the next day’s dinner, or drizzle on their rice or noodles. Whichever you choose to do, make sure that it hasn’t been sitting for longer than a couple days and keep it in the fridge to maximize freshness. It will indeed be super flavorful, so that’s a plus!
If you’re seeking a vegan option to marinate this mixture in, try tofu. Like the eggs, tofu is a classic topping for many Asian dishes, but it can also be fried or baked on its own as a delicious high-protein snack. Additionally, you could easily fry up a bunch of vegetables like cauliflower and broccoli and soak them in the sauce instead.
Serving Suggestions
Other than noodles and rice, what could we put these beautiful eggs on?
I recommend trying Asian Broccoli Salad for a burst of vibrant greens and creamy peanut sauce. It’s a mouthwatering combo that you’ll want to make again and again!
Similarly, consider cooking Easy Bok Choy – a nutritious Asian cabbage that will create a lovely balance to these hearty eggs. Remember to experiment until you’ve found your favorite, and enjoy!
Ingredients
- 6 large eggs
- 3/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 clove garlic peeled and smashed
- 1/2- inch piece ginger peeled and smashed
Instructions
- In a saucepan, combine soy sauce, water, rice vinegar, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool.
- Place eggs in a pot and cover with cold water. Bring to a boil, then lower heat to a simmer and cook for 7 minutes for a jammy yolk. Immediately transfer eggs to an ice bath to cool.
- Once cooled, peel eggs and place them in the soy sauce mixture. Ensure eggs are fully submerged, cover, and marinate in the refrigerator for at least 4 hours, or up to 12 hours for deeper flavor.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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