Gluten-Free Soy Sauce Eggs

Gluten-free soy sauce eggs in a ramen bowl

Our household is eating more eggs than ever, and I’m including them in my lunch bag in different ways (hello, frittatas!). Lately, though, I’ve been adding soy sauce eggs into the mix because they’re the perfect mid-afternoon snack.

What are soy sauce eggs? Quite simply, they are hard- or soft-boiled eggs that have been peeled and marinated in a soy sauce solution. The marinade penetrates the egg white and adds lots of flavor.

I make them in batches of six, though I think I’m going to need to up my game and starting making them by the dozen since the husband is also consuming them. He likes having a low calorie, low carb option at the ready.

These eggs are, of course, delicious on their own. I also use them when making my versions of bibimbap or ramen. Add them as a topping to stir fries or fried rice. Or anything. Seriously. Anything.

Soy Sauce Eggs

Gluten-free soy sauce eggs in a ramen bowl

By Kassia Krozser Published: June 21, 2015

  • Yield: 6 Servings
  • Prep: 5 mins
  • Cook: 7 mins
  • Ready In: 2 hrs 12 mins

These addictive gluten-free eggs are perfect snacks or as additions to noodle or rice dishes.



  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar. Add the vinegar and soy sauce, mix well, and set aside.
  2. Bring a large pot of water to a boil. Gently add the eggs to boiling w water (I use a spaghetti server for this operation). Cook for seven minutes. If you like a firmer yolk, increase the boiling time.
  3. While the eggs are cooking, fill a large bowl with ice and water. Carefully remove the cooked eggs from the hot water into the ice bath. this stops the cooking, and cools them enough to peel.
  4. When the eggs are cool enough to handle, peel them in the water, and place the peeled eggs in the soy sauce mixture. Refrigerate the marinating eggs for a couple of hours. If your eggs are not completely submerged, cover them with a paper towel -- it will soak up marinade that will then be absorbed by the eggs.
  5. Remove the eggs from the marinade, reserving it in a sealed container for another batch (hey! gluten-free soy sauce is expensive). Keep the eggs in an airtight container in your refrigerator for up to two weeks. Like they'll last that long...
  6. For serving, cut in the eggs in half lengthwise and dust with salt and pepper.

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