Soy Sauce Eggs for Rice Bowls and Noodles
Make jammy soy sauce eggs with supermarket eggs, soy sauce, vinegar, ginger, garlic, and flexible marinade substitutions.
meal-prep, protein, rice-bowl, make-ahead
Boil eggs for 6 to 7 minutes for jammy centers, then chill in ice water and peel.
Mix soy sauce, vinegar, sugar, garlic, ginger, and water.
Add peeled eggs and refrigerate at least 4 hours, turning once if not fully submerged.
Use regular supermarket soy sauce or tamari.
A small jar or zip-top bag helps keep the eggs covered with less marinade.
Use apple cider vinegar instead of rice vinegar.
Add chili crisp to the marinade for heat.
Eggs: Medium eggs, Large eggs, Extra-large eggs. Adjust boiling time by egg size and starting temperature; colder or larger eggs need more time.
Soy sauce: Tamari, Light soy sauce, Low-sodium soy sauce. If using low-sodium soy sauce, reduce added water in the marinade for stronger flavor.
Rice vinegar: Apple cider vinegar, White wine vinegar, A small squeeze of lemon. Use mild vinegar so the marinade does not overpower the egg.
How long should soy sauce eggs marinate?
Four hours gives noticeable flavor, while overnight gives deeper color and seasoning.
Boil large eggs for 6 to 7 minutes, then move them immediately to ice water.
Serve them over rice, with scallion oil noodles, on fried rice, or beside cucumber salad.