Soy Eggs | Recipe

For most of us hunkered down at home during these trying times, not being able to eat out means more home cooking experiments. As much as I’ve enjoyed exploring more elaborate dishes, I’ve also had those days when I just want a simple recipe (that is still healthy) with a few staple ingredients. This childhood breakfast favourite of mine, soft-boiled soy eggs, is the perfect recipe for those days. Quick and easy, yet incredibly rich and delicious!

* = recommended but not necessary

– 4 eggs
– 1 cup soy sauce
– 1/4 cup sugar (or sweetener of your choice – agave syrup is a great substitute)
– 1/2 cup water
– 1/4 slice of a lemon (or 1 tablespoon of lemon juice)
– 1/4 diced onion
– 1/2 scallion scape
– sesame seeds*
– chili flakes (or chopped jalapeño)*


1. Prepare your eggs to the hardness of your preference – soft-boiled is recommended, but hard-boiled eggs will keep in the fridge longer, which is what we chose to do in this case.

2. In a bowl, add soy sauce, sugar, water, lemon juice, a sprinkle of chili flakes and sesame seeds. Mix until sugar dissolves. I like adding chili flakes or jalapeños to balance the sweetness and for added depth in flavour.

3. Add diced onions and chopped scallions to the sauce mixture. Stir.

4. In a mason jar (or any food storing container you have), add the peeled boiled eggs and the sauce mixture. Make sure all parts of the eggs are soaked in the sauce. If they are not, stir the eggs throughout the day to help them marinate evenly.

5. Store the “egg jar” in the fridge. It will be ready to eat in 3 hours, and up to 3 days.

6. Enjoy the eggs alone or on top of steamed rice. A drizzle of sesame oil and shredded seaweed goes great on top.



Ceramic bowls featured in this recipe, in order of appearance: Fruit Bowl by Dani Sujin Lee, Silver Petal Bowl by Masanobu Ando, Bowl with Handles by Masanobu Ando


Written by Dani Sujin Lee

Dani Sujin Lee

April 25, 2020

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