RECIPE: Soy Sauce Eggs

Seriously - the best eggs ever!

Truthfully, eggs have never been my first option when it comes to breakfast. Even when I do opt for them a single one is all the egg I can take. However - these Soy Sauce Eggs occupy a special place in my mind and I find myself craving them more than I ever thought I would.

After seeing a few different recipes swirling around on Instagram I decided to give it a go and WOW. After trialing out a few recipes and finding what I liked best here is the recipe I have made a go-to.

Soy Sauce Eggs

Nutritional Information

Serving Size: 2 Marinaded Whole Eggs

​Protein	Carbohydrates	Fat	Calories
17.2g	5.7g	10.4g	188 cal

Ingredients

• 6 Eggs (I based the macros off of Extra Large Chicken Eggs)

• 125ml Soy Sauce

• 125ml Water

• 15g Honey

• 3g Sesame Seeds

• Spring Onion, chopped

Method

1. Boil a pot of water on the stove, adding a splash of vinegar here can help with the egg peeling process later on.

2. Boil your eggs for approximately 6-7 minutes. You want to have firm yolks but not completely hard boiled.

3. While your eggs are boiling take a container which will fit the eggs tightly across one level and add the soy sauce, water, honey, sesame seeds and spring onion. Stir to combine all the ingredients.

4. Run the boiled eggs under cool water and peel.

5. Place the eggs into the marinade and seal the container shut. You can add a touch more water into the marinade to increase volume if needed.

6. Refrigerate your eggs over night.

7. To serve pair two of the eggs with rice and kimchi. Drizzle a tablespoon of the remaining marinade over the top.

Serve these any time of the day. The marinaded eggs will last in the fridge for 3-4 days.