Soy-Marinated Jammy Eggs
These soy-marinated jammy eggs are one of those simple little recipes that can make an everyday meal feel a bit more special. Soft-boiled eggs are marinated in a savory-sweet mixture of soy sauce, rice vinegar, ginger, garlic, and sesame oil, giving the whites plenty of flavor while keeping the yolks creamy and jammy.
I especially love them tucked into this Harvest Cobb Salad, where the savory eggs complement the crisp greens, chicken, roasted seasonal vegetables, and tangy dressing. They add a little extra protein and a beautiful pop of color, too.
But you don’t have to save these eggs for salad. They’re lovely on toast, tucked into a grain bowl, or served alongside roasted vegetables for an easy lunch.
Why You’ll Love These Soy-Marinated Eggs
They’re easy. The eggs take just a few minutes to cook, and the marinade comes together in a bowl.
The flavor builds as they sit. Four hours is enough time for the eggs to pick up the savory, gingery flavor of the marinade, but I usually make them the day before I plan to serve them.
The yolks stay creamy. A seven-minute boil gives you a soft, jammy yolk that works particularly well in salads.
Serving Ideas
My favorite way to serve these eggs is halved over my Harvest Cobb Salad. The creamy yolk becomes almost part of the dressing as you cut into it, while the soy-marinated whites bring a salty, savory note to the salad.
They’re also delicious:
- On avocado or sourdough toast
- In a rice or grain bowl
- Alongside roasted vegetables
- Over greens with a simple sesame-ginger dressing
- As an easy make-ahead breakfast or lunch
Ingredients for Soy-Marinated Jammy Eggs
- Large eggs
- Soy Sauce
- Water
- Rice Vinegar
- Sesame Oil
- Honey
- Garlic – grated or minced
- Ginger – grated
- Red Chili Pepper Flakes
Step-by-Step Instructions
1. Soft-boil the eggs. Bring a medium pot of water to a full boil. Carefully lower in six cold eggs and cook for 7 minutes. Immediately transfer the eggs to an ice bath and let them cool for 5–10 minutes.
2. Make the marinade. Whisk together soy sauce, water, rice vinegar, honey, fresh ginger, garlic, and toasted sesame oil. I use 2 teaspoons of freshly grated ginger here. It gives the eggs a noticeable ginger flavor without overwhelming the other ingredients. Peel gently under cool running water and pat dry.
3. Marinate. Place the peeled eggs in a small glass container so they fit fairly snugly in a single layer. Pour the marinade over the eggs, cover, and refrigerate for at least 4 hours.
If the eggs aren’t completely submerged, turn them once or twice while they marinate.For the deepest flavor, let them marinate overnight.
Soy-Marinated Jammy Eggs
These soy-marinated eggs are soft-boiled until the yolks are creamy and jammy, then soaked in a savory-sweet marinade with soy sauce, ginger, garlic, rice vinegar, and sesame oil. They’re an easy make-ahead addition to salads, grain bowls, toast, and more.
Ingredients
- 6 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1 TBSP rice vinegar
- 1 TBSP honey
- 1 TBSP finely grated fresh ginger
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon sesame oil
- 1 small garlic clove, finely grated or minced
- Optional: 1 TBSP sesame seeds for garnish
Instructions
Boil the eggs
- Bring medium pot of water to a full boil. Gently lower in 6 cold eggs with a spoon. Cook for 7 minutes for creamy, jammy yolks.
Ice bath
- Immediately transfer the eggs to a bowl of ice water. Let them sit for 5–10 minutes until completely chilled.
Peel
- Gently crack and peel the eggs under cool running water. Pat dry.
Make the marinade
- In a small bow, whisk all of the ingredients together.
Marinate
- Place the 6 peeled eggs in a 1½–2 cup glass container, ideally in a single layer. Pour the marinade over them. They should be mostly submerged. Cover and refrigerate for at least 4 hours, turning the eggs once or twice if they’re not completely covered.
For the salad
- Remove the eggs from the marinade, gently pat them dry, and halve just before serving so the yolks stay creamy and the cut surface looks fresh.