Taiwanese Soy Marinated Eggs – Perfect Addition to Any Meal 

If there are two things that I will never get sick of, it is eggs and rice.

Let’s make one of my favorite ways to enjoy eggs, Taiwanese Soy Marinated Eggs. Jammy, custard-like yolk marinated in a savory garlic soy sauce, is perfect for any meal. Taiwanese Soy marinated Eggs are the perfect addition to noodles, rice bowls, salads, and various other dishes.

I like to prepare Taiwanese soy Marinated Eggs every Sunday and have them throughout the week—a healthy, easy, and affordable snack with accessible ingredients. You can bulk-make these Taiwanese Soy Marinated eggs, which can last up to 5 days in the fridge. 

The hardest part about making these addicting Taiwanese Soy Marinated Eggs is peeling the eggshells

But don’t worry; I have a few tricks to help you out. If you are a visual learner like me, I also filmed a YOUTUBE tutorial on how to make the perfect jammy egg every single time

#1 CHOOSING THE RIGHT EGG 

I prefer to use FRESH EGGS whenever I am making jammy eggs. Let the eggs rest at room temperature before cooking, ensuring everything is cooked evenly. Fresh eggs will have a firmer white, making peeling easier without breaking the delicate egg whites.

#2 ADD VINEGAR TO THE WATER BEFORE BOILING 

The acid from the vinegar will help break down the shells, which will help the eggs peel easier when the eggs are cooked. 

#3 ALWAYS SET A TIMER! 

I find the perfect jammy eggs take around 7 minutes to cook. You can adjust your cooking time based on your personal preference; however, make sure ALWAYS to set a timer to ensure all the eggs are cooked evenly. 

#4 ICE BATH 

Once cooked, promptly transfer the eggs to a bowl filled with ice water. This step stops the cooking process and helps the eggs cool rapidly, preventing overcooking and achieving the desired soft texture. The ice bath will also shock the eggshell, making it easier to peel. 

#5 POINTY SPOON 

I like to use a pointy teaspoon to help the peeling process to be a lot easier. After letting the eggs rest in ice water for a few minutes:

• Gently tap the eggs with the back of the spoon to crack the shell, then carefully, use the tip of the spoon to peel off the top of the egg.
• Slide the teaspoon into the layer between the egg and the shell.
• Peel off the shell, ensuring the whites remain intact. 

My Taiwanese Soy Marinated Eggs are inspired by combing Ramen Eggs and Taiwanese Tea eggs.

Add soy sauce, dark soy sauce, star anise, garlic, sugar, and bay leaf in a pot. Let it simmer for at least 10 minutes, then once the marinade has cooled down, add in the eggs and let it marinade overnight.

You get a perfect fusion dish combining the delicious jammy ramen eggs and the savory flavor of tea eggs to make the perfect Taiwanese Soy Marinated Eggs. 

DO YOU WANT MORE EGGS RECIPES? HERE ARE SOME OF MY GO-TO RECIPES THAT YOU WILL LOVE! 

• Korean Steamed Eggs (4 Ingredients, 15 Minutes)
• Korean Braised Quail Eggs – Easy & Addicting!
• Authentic Braised Tea Eggs (Easy and Inexpensive)
• Century Egg with Silken Tofu (10 minutes)

Ingredients 

• A dozen eggs 
• 3 tablespoon vinegar

Marinade

• ¼ cup of Soy Sauce
• 3 tbsp of Dark Soy Sauce 
• 1 cup of Water 
• 8 cloves of Garlic (peeled) 
• 1 Cinnamon Stick (optional) 
• 2 Bay Leaf 
• 3 Star Anise 
• 2 tbsp of Sugar

1. Add all the ingredients from the marinade to a pot and simmer for 10 minutes; set aside to cool down. 
2. To prepare the eggs, add 3 tbsp of vinegar to a pot of water, and bring it to a simmer. 
3. Once the water is simmering (not boiling), gently add in the eggs, and set the timer to 7 minutes for the perfect yolky egg. If you prefer your egg yolks more cooked, cook them for another 1-2 minutes. 
4. After 7 minutes, add the eggs to an ice bath and let them rest for at least 3 minutes. 
5. To help the peeling process, crack the front and back of the eggshell using a pointy teaspoon. Using the tip, slide the teaspoon into the layer between the egg and the shell, and peel off the shell. 
6. Add the eggs to the marinade and let it rest for at least 3 hours or overnight.