Soy Sauce Eggs
Marinated eggs that work as a rice topping, noodle add-in, or bento component.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 4 eggs
A starter method for the East Table kitchen reference — editorial baseline, not a tested development recipe.
Soy sauce eggs are one of the most useful low-effort components in an East Asian pantry kitchen. They accept variation — add mirin, swap in tamari, introduce chili — but the core logic is simple: soft-cooked eggs in a seasoned soy bath.
Ingredients
- 4 large eggs
- ¼ cup soy sauce
- ¼ cup water
- 1 tbsp mirin or sugar
- Optional: sliced ginger, garlic clove
Method
- 1Soft-boil eggs: 6–7 minutes for jammy yolks. Ice bath immediately.
- 2Combine soy sauce, water, and mirin in a container.
- 3Peel eggs and submerge at least 4 hours, up to overnight.
- 4Slice and serve over rice, noodles, or congee.