Soy Sauce Eggs

5 127 54
Ingredients Minutes Calories
Prep Cook Servings
7 min 2 h 6
Soy Sauce Eggs
Health Highlights


6 tbsp Water (warmed)
1 tbsp Granulated sugar
2 tbsp Sherry vinegar
3/4 cup Soy sauce, low sodium
6 large egg Egg


In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.

Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.

Once the eggs are cool , peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.

Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.

To serve, cut the eggs in half lengthwise and season with salt and pepper.

Nutrition Facts

Per Portion

Calories 54
Calories from fat 0.3
Calories from saturated fat 14.5
Total Fat 0.0 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.2 g
Cholesterol 193 mg
Sodium 1131 mg
Potassium 118 mg
Total Carbohydrate 6.2 g
Dietary Fiber 0.2 g
Sugars 3.1 g
Protein 7.3 g

Dietary servings

Per Portion

Meat Alternative 0.6

Energy sources