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Soy Sauce Boiled Eggs

Soy Sauce Boiled Eggs

Soy Sauce Boiled Eggs with Wasabi. These hard boiled eggs are loaded with flavor - perfect for snacks, quick meals & added to your favorite salads!
Prep Time 10 minutes
Marinating Time 1 day
Course eggs
Servings 6

Equipment

  • 1 quart mason jar with lid & ring / cap

Ingredients
  

  • 6 hard boiled eggs peeled
  • 1/2 cup soy sauce reduced sodium
  • 1/4 cup warm water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon wasabi paste

Instructions
 

  • Combine soy sauce, water, rice vinegar, sugar & wasabi paste in a 1-quart mason jar. Cap jar and shake until all ingredients are combined.
  • Add hard boiled eggs. Cap jar & refrigerate.
  • Remove jar occasionally and gently roll around / shake eggs to ensure all of egg sits in soy sauce marinate.
  • These Soy Sauce Boiled Eggs are ready after sitting for at least 24 - 48 hours. A few days longer - even better!
  • Eat plain from the jar or slice in half and top with black pepper. Or top with condiments - sriracha sauce or your favorite hot sauce, mustard, more wasabi, toasted sesame seeds, chives or scallions.
  • Keep eggs stored in fridge in soy sauce mixture and eat within a week.

Notes

To Hard Boil Eggs:
  • Bring water to a light boil in an appropriate sized pot and gently lower eggs. Maintain simmer and gently boil/simmer for 12 minutes.
  • Transfer eggs to ice water.
  • When cool, gently tap & crack bottom & top off egg on a hard surface. Firmly roll egg in hand. Start from bottom of egg, peel egg, taking care to peel under the membrane.
Keyword eggs, snacks, soy sauce
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