Nostalgic Soy Sauce Eggs
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A savory, tea-infused twist on soft-boiled eggs. These jammy eggs are marinated in a complex blend of soy sauce, black tea, and aromatics, making them a perfect high-protein snack or topping for ramen and rice.
- Time
- 85 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Eggs
- 400 g
- 15 g
Marinade
- 235 g
- 360 g
- 6 g
- 5 g
- 15 g
- 6 g
- 10 g
- 12 g
- 2 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 135 g per serving.
Steps
Bring a pot of water to a boil and add 1 tablespoon of vinegar to help with peeling later.
Carefully lower 8 eggs into the boiling water. Boil for exactly 7.5 minutes for perfectly jammy yolks, or longer if you prefer a solid yolk.
Immediately transfer the eggs to an ice bath or peel them under cold running water to stop the cooking process and ensure a clean peel.
In a separate saucepan, combine 1 cup water, 1.5 cups soy sauce, 3 black tea bags, 1 teaspoon black vinegar, 1 tablespoon Shaoxing wine, 2 cloves of garlic, 2 slices of ginger, 1 chopped green onion, 1 Thai chili, and 1 star anise pod.
Bring the marinade ingredients to a boil, then immediately cut the heat.
Place the peeled eggs into the marinade. Let them marinate on the counter for at least one hour.
Serve the eggs with rice, noodle soup, or enjoy them as a snack. Store any leftovers in the marinade in the refrigerator.
Notes
The marinade can be reused for additional batches; just bring it back to a boil before using again. These eggs last in the fridge for up to a month. If you don't have Thai chili, chili oil is a good substitute.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 100
- Protein
- 10 g
- Carbs
- 4 g
- Fat
- 5 g
- Fiber
- 0 g
Where the calories come from
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