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  • Writer's pictureSuzanne Sng

Marinated eggs in awesome sauce

Updated: Jun 12, 2021

These have become a staple in the fridge and are useful to have around to add some savoury protein to a lunch of leftovers.

Makes 8


  • 1 cup light soy sauce

  • 2 tablespoons dark soy sauce

  • 1 cup water

  • 1/2 cup brown sugar

  • 10 ginger slices

  • 8 boiled eggs with runny yolks, peeled

Bring all the ingredients except the eggs to a boil, then let the marinade cool.

Place the eggs in the cooled marinade for at least 3 to 5 hours. We keep the eggs in the liquid refrigerated for up to 5 days, although the consistency does change (firmer, but deeper flavours).

I have reused the marinade without any problems, but I’m known for my blatant disregard of food safety and expiry dates. Use your discretion.

I like to spoon some of the marinade over cold shirataki noodles, which I eat with the egg and other toppings such as precooked baby crayfish or prawns, and generous amounts of spring onions and togarashi.

Note: Instead of boiling my eggs, I prefer to steam them for exactly 6 minutes, then plunge them into ice water. Much easier to peel and quicker than boiling a big pot of water.

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