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  • Writer's pictureSuzanne Sng

Eggs-cellent soya sauce eggs

Updated: May 31, 2020

I can’t let this one go without a pun, right? But these Korean-style marinated eggs — as opposed to the Japanese ones — were really eggs-traordinary. Okay, I’ll stop now.

Makes 10


  • 10 eggs

  • 1/2 onion, diced

  • 1 green chilli, halved, then sliced, with seed

  • 1 spring onion, sliced

  • 1/4 cup sugar

  • 1/2 cup water

  • 1/2 cup soya sauce

Place eggs in pot, fill with water until the eggs are covered by about 3 centimetres of water. Bring to a boil, the lower to a simmer for 6 minutes.

In the meantime, prep all the ingredients and place in a container that will fit all the eggs.

When the eggs are ready, place them in cold water and peel them.

Place the eggs into the marinade for 6 to 24 hours. If the liquid does not cover the tops of the eggs, place a folded piece of kitchen towel over them.

To serve, slice into halves, wiping the knife after each slice.

Eat with rice and a spoonful of marinade, and a drizzle of sesame oil. Or eat it on its own as an appetiser or a side.

Recipe adapted from one meal a day.

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