Marinated Eggs

Marinated eggs are a delightful treat that bring a rich, savory flavor and beautiful appearance, perfect for snacking, salads, or as an elegant appetizer.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Total Time 4 10

Servings: 6 eggs

Course: Appetizer, Snack

Cuisine: Asian

Calories: 70

Ingredients Method Notes

Ingredients

Main Ingredients

6 large large eggs Fresh eggs yield better texture and are easier to peel.
1 cup soy sauce (or tamari for gluten-free) Can use regular or low-sodium soy sauce.
1/2 cup water Can substitute with orange juice for a citrusy flavor.
2 tablespoons rice vinegar Can also use apple cider vinegar or white vinegar.
1 tablespoon sugar (or a sweetener of your choice) Adjust sweetness to taste or omit if desired.
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon sesame oil Omit if allergic to sesame.
sliced green onions and sesame seeds Optional, for garnish.

Method

Preparation

Begin by boiling the eggs. Place them in a pot and cover with water. Bring to a gentle boil, then reduce the heat and simmer for about 6-7 minutes for medium-soft yolks.
After boiling, transfer the eggs to an ice bath to stop the cooking process. Let them cool for around 5-10 minutes.
Once cooled, peel the eggs gently under running water to ensure a smooth finish. Set aside.

Marinating

In a mixing bowl, whisk together the soy sauce, water, rice vinegar, sugar, garlic powder, ground ginger, and sesame oil until well combined.
Place the peeled eggs in a resealable plastic bag or airtight container and pour the marinade over them. Ensure the eggs are fully submerged.
Seal the bag or container and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.

Serving

When ready to serve, remove the eggs from the marinade and enjoy!

Notes

Marinated eggs can be enjoyed in a variety of ways, including rice bowls, salads, or as a snack. They can be stored in the refrigerator for up to one week if kept submerged in the marinade.