You’ve likely noticed soy sauce eggs trending on Pinterest and social media—they’re incredibly popular! This dish showcases rich umami flavors and wonderful textures that will keep you coming back for more.

They are delicious, tangy, sweet, and absolutely perfect. If you’re a fan of noodles, you’ll adore soy sauce eggs! Soy Sauce eggs, also known as Mayak Eggs, are popular in Asia, particularly in South Korea. These delicious eggs are made with a few condiments that create a rich umami flavor.

Ingredients

Dark Soy sauce, Sugar, Boiled eggs, Sesame seeds, Rice wine vinegar, and Spring onions.

Choose a low-sodium dark soy sauce for making mayak eggs, as it will add more color. It’s preferable to use low-sodium soy sauce because this dish should not be overly salty. Some people enjoy mayak eggs soft-boiled, while others prefer them hard-boiled. Adding sugar introduces a subtle sweetness that balances the salty flavors. You can also include a touch of rice wine vinegar to enhance the dish’s complexity. For garnishes, consider using sesame seeds, red chili, and spring onions.

Instructions

For hard-boiled eggs, bring the water to a boil, then add the eggs; cook for 9 to 12 minutes, using a timer. For soft-boiled eggs, bring the water to a boil, then cook for 6 to 8 minutes. This will create firm whites and a runny yolk. After the eggs are cooked, place them in ice-cold water and peel them after 5 minutes.

Slice the spring onions and chilies. Add water to a bowl, followed by dark soy sauce, rice wine vinegar, and sugar. Add the peeled eggs and chives to the bowl or glass container. Cover with the lid and refrigerate for a few hours. You can leave the mayak eggs overnight in the refrigerator for more flavor.

What to Serve with Soy Sauce Eggs?

There are many ways to enjoy soy sauce eggs. Add them to your favorite noodles, such as ramen, soba, or udon. These eggs also taste great with white rice; you can drizzle extra soy sauce or sesame oil on top for added flavor. They pair well with salads, providing a boost of protein, and can be sliced and added to sushi. You can enjoy them with your favorite vegetables in a rice bowl or include them in a sandwich with smoked salmon. If you’re making an Asian soup, toss them in for extra richness. Soy sauce eggs can also be eaten on their own with jasmine rice or combined with Asian pickles like kimchi, kkaenip, and seaweed. They complement crunchy vegetables and leafy greens beautifully, making them an excellent addition to sandwiches and wraps.

How to Store Soy Sauce Eggs?

After preparing the eggs, it is essential to let them absorb the flavors of the ingredients. Place the mayak eggs in a BPA-free, airtight container or in a glass container. Soy sauce eggs must be refrigerated; they will last 3 to 5 days in the fridge. Freezing the eggs is not recommended. Heating soy sauce eggs is not necessary.

Soy Sauce Eggs

Print Pin Rate

Course: Side Dish, Side dishes

Cuisine: Asian

Prep Time: 3

Total Time: 3

Servings: servings

Calories: 197kcal

Author: thetastejournal.com

Ingredients

▢ 8 Hard-Boiled eggs
▢ 6 tbsp Dark Soy sauce – Low Sodium
▢ 1 cup Water
▢ 2 tbsp Sugar

Garnish

▢ 10 grams Sesame seeds
▢ 80 grams Chopped Spring onions
▢ 1 Red chilli -Sliced.

Instructions

Make the eggs: Boil eight eggs. Once cooked, peel the eggs and set aside. Prepare the sauce by mixing your dark soy sauce, water, and sugar. Place the boiled eggs in the marinade. Add the sliced green onions, chilies, and sesame seeds to the bowl. Let them marinate for three hours or overnight. (See recipe on how to make hard-boiled eggs).