Soy Sauce Egg
Recipe type: Breakfast, snack, soup
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
  • 4-5 Canadian Eggs
  • Soy Sauce - 375 ml
  • Rice Wine Vinegar - 125 ml
  • Mirin - 125 ml
  • Sesame Oil - 1-2 drops
  • Water - To taste
Soy Sauce Solution
  1. Using a 4 cup mason jar, fill it up with soy sauce, rice wine vinegar, mirin, sesame oil and water to taste.
  2. Set aside
For the eggs
  1. Fill a pot or saucepan of water about ½ to ⅔ of the way full and bring that up to a boil.
  2. Once the water reaches a boil, place 4-5 eggs gently into the water with a slotted spoon.
  3. Set timer for 7 minutes.
  4. Prepare a bowl of ice and water to place the eggs once the 7 minutes is up. If there is no ice, run cold water for about 30 seconds over the eggs and let them sit in the water.
  5. After 15-30 minutes, begin peeling the eggs.
  6. Gently tap the bottom (wider part) of the egg to start the peeling process.
  7. Once they’re all peeled, place them gently in the soy sauce solution and refrigerate.
  8. Enjoy!
Recipe by Food Bloggers of Canada at