Soy Marinated Eggs

Time to Cook: 
6 min
Time to Prepare: 
2 hrs
Number of Servings: 
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These eggs are so simple, and yet so unbelieveably delicious. Gently boiled just enough to create a silky, creamy yolk, and then marinated in a savoury liquid enough to give them amazing flavour. When my friends first spotted this recipe in Food 52, they insisted I needed to try them immediately. One friend stated that she can't get enough of these eggs and now has some in her fridge at all times. What I love about this recipe is that it's so amazingly simple, but also that you can re-use the marinade and that the eggs keep in the fridge really well so you can make some ahead of time. What a great summer snack!

Salty and creamy, these are the best soft boiled eggs.


6 large eggs

3/4 cup soy sauce

1 Tbsp sugar

2 Tbsp rice wine vinegar

6 Tbsp warm water


1. In a bowl, whisk the sugar and water together until the sugar melts. Stir in the soy sauce, vinegar and water. Set aside.

2. Heat up water in a medium sized saucepan until it's boiling. Give the water a stir before carefully adding the eggs to the water. When you are adding the eggs, place them on a spoon and slowly add them to the water. If you do it too quickly the shock from the hot water to the cold egg will cause it to crack.

3. Set the timer for exactly 6 minutes and 50 seconds. Gently stir the eggs in the boiling water for the first minute or so. While the eggs are boiling, get a medium sized bowl and fill it with cold water and ice.

4. When the eggs are finished cooking remove them from the hot water into the ice bath. Let them cool well before gently peeling them.

5. Pour the marinade into a container. Place in the cooled, peeled eggs. The eggs will float, but you will want them to be submerged. You may need to set in another container to push the eggs down into the marinade. Place the eggs in the fridge for 2-6 hours.

Adapted from Food 52