Soy-Marinated Eggs
Marinated to perfection, enjoyed without hesitation.
Servings: 6 portions
Preparation Time: 10 minutes
Cooking Time: 6–7 minutes
Marinating Time: Minimum 4 hours (overnight recommended)
Ingredients:
- 6 Nulaid eggs (Large or Extra-Large)
Marinade:
- ½ cup light soy sauce
- 2tbsp dark soy sauce
- ½ cup water
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lemon juice
- 1 small shallot (finely chopped)
- 1 garlic clove (lightly crushed)
- 1 tsp fresh ginger (grated)
- 1–2 tbsp spring onion (sliced)
- ½–1 tsp chilli flakes or fresh chilli (optional)
- Zest of ½ lemon or lime
How To Make Soy-Marinated Eggs
- Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 6–7 minutes for soft, jammy centres.
- Transfer immediately to ice water to stop the cooking. Allow to cool completely, then peel carefully.
- In a bowl, combine marinade ingredients
- Stir until the sweetener has dissolved and the marinade is well combined.
- Submerge the peeled eggs in the marinade, ensuring they are mostly covered.
- Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavour and colour.
- Remove from marinade and slice in half just before serving.
- Spoon over a little marinade and garnish with extra spring onion if desired.
- Serving suggestions:
- Serve on toasted sourdough with smashed avocado
- Serve over warm rice or quinoa with greens
Chefs Tip: Turn the eggs once or twice while marinating to ensure even colour and flavour absorption.