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Marinated Eggs in Soy Sauce
Instructions
I prepare the ingredients for the marinated eggs in soy sauce. Freshly boiled eggs peel badly, so it's better if they've sat in the fridge for at least a week. This doesn't affect the taste at all; very fresh ones will simply have a slightly less smooth egg-white surface. Alongside the parsley you can add, if you like, a few sprigs of cilantro, dill, or green onion.
I put the eggs in a saucepan and fill it with water right to the top. So they don't crack while cooking, I don't put them straight on the stove but leave them to stand in the water for 5 minutes, so the temperatures of the surroundings and of the eggs (which were in the fridge) even out. As a safeguard I add a teaspoon of salt to the water and boil them for 10 minutes after the water comes to a boil.
Next I transfer the eggs into cold water and change it a couple of times as it warms up – rapid cooling gives a clean separation of the shell from the white and makes peeling easier.
I peel off the shells – marinating needs perfectly smooth eggs, so I work carefully, ideally under running water.
I chop the onion, parsley, and hot pepper (together with its seeds) very finely – a fine chop is needed so that all the components release their aroma into the marinade evenly and don't stick out as large pieces on the finished eggs.
I also press the garlic through a press or chop it finely – the press is preferable, so it turns into a uniform paste that distributes deeply through the marinade.
Into a narrow container – a 1-litre jar is very handy for this – I put all the chopped ingredients. A narrow jar means the least amount of marinade for 5 eggs, saving soy sauce.
I add the sugar there too – it balances the saltiness of the soy sauce and gives the Asian-style marinade a characteristic caramel note.
I bring the water and soy sauce to a boil and pour it into the jar – the hot marinade penetrates the white faster and more effectively "dyes" the egg its characteristic golden-beige colour.
I place the eggs in this marinade – ideally they should be completely submerged in the liquid. I close the jar with a plastic lid and put it in the fridge.
After exactly one day I take the eggs out of the marinade. They've taken on an unusual colour and absorbed the flavour and aroma of all the components of the soy-sauce mixture – the signature "secret" of Asian cuisine.
Tips
- 1
EGGS THAT AREN'T THE FRESHEST – the "secret" to easy peeling. Fresh eggs have a tight membrane under the shell that won't come away from the white – peeling turns into a nightmare and the egg surface ends up "torn". Eggs that have sat in the fridge for 7-10 days peel easily – the membrane comes away on its own and the white stays perfectly smooth. This is the "secret" for every dish that uses peeled boiled eggs.
- 2
COOKING TIME – the "secret" to the right texture. 10 minutes from the moment the water boils gives hard-boiled eggs with a fully cooked yolk that won't "muddy" the marinade. Less than 10 minutes and the yolk stays runny and makes the marinade cloudy. More than 12 minutes and a greenish-grey ring appears around the yolk. There's more on boiling eggs in the article "How to Boil Soft Eggs – the Simplest Methods".
- 3
HOT MARINADE – the "secret" to the colour. Cold soy sauce only dyes the eggs on the surface over 24 hours. A boiling marinade pushes deeper into the white and gives an even golden-beige colour throughout. After a day the cut surface shows a beautiful "gradient" from rich brown on the outside to light cream inside.
- 4
THE ASIAN VARIATION – the "secret" to a complete table. Marinated eggs go wonderfully with other Asian dishes made with soy sauce. Just like chicken legs in soy sauce in the oven – the same basic sauce is used for the glaze, and dishes on one table create a cohesive "Asian dinner".
FAQ
Which soy sauce is best for marinating? +
A classic soy sauce of medium saltiness is ideal – Kikkoman, Sen Soy, Heinz. I don't recommend "light" reduced-salt soy sauce – it won't give the characteristic colour and aroma. "Dark soy sauce" with molasses isn't suitable either – it's too thick and sweet and will dye the eggs an almost black colour. For an authentic Korean variation you can add a tablespoon of rice wine (mirin) or dry sherry – it gives a characteristic "Korean" note. For a Vietnamese variation – a teaspoon of fish sauce.
How long do marinated eggs keep? +
In the jar with the marinade in the fridge – up to 7 days without loss of quality. The longer they're kept, the more intense the colour and the richer the flavour – by day 3-4 they become "premium-ripe". Out of the marinade, in an airtight container – up to 3 days. Signs of spoilage: a greyish-green film on the white, an off smell, a slimy surface – I throw such eggs out. Marinated eggs shouldn't be frozen – after thawing the structure of the white becomes rubbery and watery.
Can chilli be replaced with black pepper? +
You can, but the character of the dish will change. Chilli gives a true "fiery" heat and authentic Asian pungency. Black pepper is milder and more "European" in character, without the sharp heat. Alternative options: jalapeño (a Mexican accent), ground cayenne pepper (1/4 tsp – an equivalent to chilli), a chilli paste like "Sriracha" (1 tsp for an authentic Asian note). For something with no heat at all: fresh grated ginger (5 g) – it adds piquancy without the burn. For a child-friendly version – no hot pepper at all.
What goes well with marinated eggs in soy sauce? +
A versatile Asian snack. The classic – on boiled rice with a pinch of sesame and green onion as a "Korean breakfast". In bowls: with Korean-style carrots, pickled radish, quinoa, edamame. With ramen: the halves are placed right on the hot broth. For a festive table: on a plate with herbs and a wedge of lemon as part of an Asian assortment. In salads: "Shopska" with the regular egg swapped for a marinated one, "Caesar" with an Asian accent. With rice vodka (sake) or a light beer with lime.
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