Add them to ramen bowl, snack on them or enjoy them as a light meal; our soy and spice eggs are utterly flavourful and a versatile addition to various meals and dishes. They are simple to make and you probably already have all the ingredients to make them in your pantry! Salty, spiceful and bursting with umami flavours; all that is required is to boil and peel some eggs, make the marinade and soak the eggs away!
A favourite in our families, soy and spice eggs are mostly eaten as on their own as gajack (or appetisers). The soy and spice eggs are carefully quartered before a toothpick is inserted and then laden onto large platters to be passed around at gatherings.
The eggs are also delicious on top of a comforting ramen bowl (recipe coming soon!). We also turn them into a healthy, yet flavoursome light meal by placing egg halves in in lettuce cups and adding fresh cucumber and radish slices before drizzling over some chilli oil or sriracha. Yum! Make them once and you are sure to make them again!
QUESTIONS YOU MAY HAVE ABOUT SOY AND SPICE EGGS
Do I have to ‘cook’ the eggs in the marinade?
This is entirely optional. We stayed true to the way the soy spiced eggs are made in our family but many recipes do not include this step. Instead the eggs soak in the liquid for 6 hours or more.
Can I keep the left-over marinade?
The marinade liquid will keep for a week in the fridge. You can boil and re-use it for more eggs. The marinade also works well as a soy dipping sauce or as part of a soy salad dressing. Alternatively, it can be added to some water and used as a ramen broth base.
Soy and Spice Eggs
Ingredients
- 6 eggs
Spices
- 5 whole cloves
- 2 star anise
- 1 cinnamon stick
- ½ tsp szechuan peppercorns (optional)
Sauce
- ¼ cup light soy sauce
- ½ tbsp dark soy sauce (optional)
- 240 ml (1 cup) water
- 2 tsp sugar
For serving
- 1 tsp toasted sesame seeds
- few sprigs chives
Instructions
- To a small pot, add enough water to cover the eggs. Bring the water to a boil.
- Carefully lower the eggs one at a time to the water and simmer. Cook the eggs to your preference as follows: 6 minutes for runny yolks, 7-8 minutes for jammy yolks or 10 minutes for hard yolks.
- When the eggs are done, cool them by running under cold water. Peel the eggs and reserve.
Marinade
- Combine all marinade ingredients in a bowl.
- To a pan which can fit all the eggs, add the whole spices and toast until fragrant.
- Add the liquid marinade mixture and allow to come to a gentle boil.
- Add the eggs and on a low heat, spooning the marinade over eggs for 2-3 minutes before turning off the heat.
- Allow the eggs to marinate for at least 30 minutes before serving. Turn the eggs a few time to ensure all sides have a chance to soak in the liquid.
For serving
- Half the eggs and top with the toasted sesame seeds and finely chopped chives.