Soy sauce eggs are savory hard-boiled eggs that are one of my favorite snacks from childhood. They are often eaten for breakfast or served in slices as part of an appetizer or side dish
These Chinese stewed soy sauce eggs are one of my favorite foods from my childhood. As a result, it’s always something I try to make every year for Chinese New Year.
Growing up, whenever my mom made a big batch of these, my siblings and I would get so excited. We would eat them every morning for breakfast until they were all gone and my mom would have to watch us closely so that we wouldn’t eat several at a time. It was tempting because these are so good!
They are often eaten for breakfast or served in slices as part of an appetizer or side dish. You can find ready-made ones at Chinese grocery stores but I always prefer to make my own.
You start with regular hard boiled eggs, but instead of leaving them plain, they are stewed in soy sauce and five spice powder, which gives the eggs a delicious flavor. You should definitely let them stew for at least an hour, but it’s even better if you can let them continue to soak overnight.
The eggs turn a beautiful dark brown and you’ll taste the soy sauce flavor mixed with spices throughout the egg.
The two key ingredients you need for the sauce are Soy Sauce (I use Kikkoman Less Sodium Soy Sauce) and Five Spice Powder. Mix spice powder packets can be found in any Chinese grocery store as they are used in a lot of Chinese dishes. The spices are placed inside a porous white sachet similar to a tea bag and you just put the entire pouch directly into your sauce. If you can’t find the five spice powder bags, they also sell five spice powder in small containers similar to other ground spices and you can add 1 tsp of that to your soy sauce mixture.
These eggs are great for Chinese New Year or for any potluck or meal gathering. You can slice up the eggs and plate them in a nice platter. Whenever I make them, they are always a big hit!
You might like my Chinese tea eggs, too.
Soy Sauce Eggs
- 6 eggs hard-boiled and peeled
- 2 cups water
- 3 tbsp low sodium soy sauce
- 1 1/2 tbsp granulated white sugar
- 1 mix spice powder bag
- Add water, soy sauce, sugar and spice powder bag to a large pot. Bring to a simmer until sugar is dissolved. Add in eggs. Bring sauce to a low simmer and place lid on pot, leaving it slightly uncovered, allowing enough heat to escape so that your mixture does not boil over. Let eggs stew for about 30 minutes at the low simmer. After 30 minutes, rotate eggs so that the lighter colored side is now on the bottom, and stew another 30 minutes at low simmer. Turn off heat.
- Allow eggs to soak overnight in soy sauce mixture (keep refrigerated). I usually soak overnight, then rotate again in the early morning for a few hours, so that the eggs will be an even shade of brown. When ready to eat, gently re-heat the eggs in the pot before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.