Lately one of my favorite lunches has been a simplified variation on this egg and rice bowl from Smitten Kitchen— I love the refreshing combination of rice with lightly pickled vegetables and punchy vinaigrette, but I often don’t have the patience to crisp the rice or freshly fry an egg. Enter the soy sauce egg– I discovered it one day and had to try it, and once I did, it earned a permanent place in my lunch rotation.
What is a soy sauce egg? It’s an egg that’s been boiled to medium-hard (with a soft, jammy center, not a runny or crumbly one) and then marinated in a sweet/salty sauce to give it extra flavor. It’s the perfect accompaniment to the veggie-heavy rice bowl and gives a little heft and protein to my lunch!
Soy-Marinated Eggs (from Food52)
6-8 eggs (depending on how many you want to make)
3/4 cup soy sauce
6 tbs. warm water
1 tbs. sugar
2 tbs. sherry vinegar/red wine vinegar
1. To cook eggs, bring a pot of water to a boil. Add eggs and boil for 6 minutes and 50 seconds exactly. Seriously, it makes the perfect texture for the yolk.
2. In the meantime, prepare an ice bath. As soon as the eggs are done, transfer them to the ice bath to cool down.
3. In another bowl (preferably one that’s just big enough to hold the eggs), combine soy sauce, warm water, sugar, and vinegar. Stir to dissolve sugar.
4. Once eggs are cool, peel them and transfer them to the marinade. If necessary, top with a plate to submerge.
5. Store in the refrigerator for at least 2 and up to 6 hours (turning the eggs occasionally if any parts of them are above the surface of the marinade) before removing to use. You can store them in a clean container and re-use the marinade for another batch of eggs if you like, or use the marinade as a sauce.