26-Min Soy Sauce Marinated Eggs

Discover the Secret to Soy Sauce Marinated Eggs – achieve the perfect soft-boiled texture, effortlessly peel them, and marinate them to perfection! You only need a few simple ingredients and less than 30 minutes to prepare.

Recipe

Prep time: 20 minutes
Marination time: Overnight
Cook time: 6 minutes and 30 seconds

For the eggs:
6 large eggs

For the marinade:
1 cup chicken stock
4 tablespoons soy sauce
1 tablespoon sugar
½ small onion
2 stalks scallions
1 medium red chili pepper, or red bell pepper
3 cloves garlic
1 tablespoon toasted sesame seeds

Instructions

1. Prepare the eggs:

• Use a turkey lacer (or a pin) to poke a tiny hole at the larger end of the eggs.

2. Boil the eggs:

• In a pot of water over high heat, bring it to a boil. Carefully lower the eggs in the water. For soft-boiled eggs, boil for 6 minutes and 30 seconds.

3. Peel the eggs:

• Place the eggs in ice water and let them cool completely for about 10 minutes.
• Gently tap each egg with a teaspoon everywhere. Then, submerge the egg back in the ice water, and peel it inside the water. Repeat with the rest.

4. Make the marinade:

• In a container, mix together chicken stock, soy sauce, sugar, onion, scallions, red chili pepper, garlic, and toasted sesame seeds.

5. Marinate the eggs:

• Place the eggs in the marinating liquid. Marinate overnight in the fridge. It can be stored in the fridge for up to 5 days.

Tips & notes

• Poking a hole at the base of the egg helps prevent cracks and makes peeling much easier.
• Stirring during the first minute of boiling centers the yolks.
• Ice water bath stops the cooking process and helps with peeling.
• Egg texture by boiling time:
• 2–3 min: Very soft-boiled – runny whites and yolks
• 4–5 min: Soft-boiled – whites set, yolks still runny
• 6–7 min: Jammy yolk – slightly runny but thick
• 8–9 min: Medium-boiled – creamy yolk
• 10–11 min: Hard-boiled – firm yolk with soft center
• 12+ min: Fully hard-boiled – completely firm yolk