High Protein Soy Marinated Eggs
Elevate your protein-packed snacks with these irresistible High Protein Soy Marinated Eggs, a Japanese-inspired delight that combines flavor and nutrition. Perfectly cooked eggs with a creamy, jammy yolk are bathed in a savory marinade of soy sauce, mirin, garlic, ginger, and a touch of sweetness for a balanced umami punch. The aromatic ingredients ensure each bite is deeply infused with flavor, making these eggs an ideal addition to ramen, rice bowls, or salads—or simply enjoyed on their own. Made with minimal prep time, this easy recipe will transform plain boiled eggs into a gourmet experience that’s perfect for meal prepping or impressing guests. Enjoy a hearty, protein-rich snack that’s bursting with vibrant, Asian-inspired flavors.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 120 ml Soy sauce
- 120 ml Water
- 60 ml Mirin (Japanese sweet rice wine)
- 1 tablespoon Sugar
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 stalk Green onions (optional)
Instructions
Bring a medium-sized pot of water to a gentle boil.
Carefully lower the eggs into the boiling water using a spoon to prevent cracking.
Boil the eggs for 6 minutes, stirring gently for the first 2 minutes to help keep the yolks centered.
While the eggs are boiling, prepare an ice bath by filling a large bowl with ice water.
Once the eggs are done cooking, immediately transfer them to the ice bath to stop the cooking process. Let them cool for at least 5 minutes.
In a small saucepan, combine the soy sauce, water, mirin, and sugar. Stir over low heat until the sugar has dissolved.
Smash the garlic cloves and slice the ginger into thin pieces. Add them to the marinade, along with the green onion, if using.
Transfer the marinade into a sealable container or zip-top bag large enough to hold the eggs.
Peel the cooled eggs carefully to prevent breaking. Add the peeled eggs to the marinade, ensuring they are completely submerged. If needed, place a small plate or weight on top of the eggs to keep them fully immersed.
Cover the container or seal the bag, and refrigerate for at least 4 hours, but ideally overnight for maximum flavor.
When ready to serve, remove the eggs from the marinade and slice them in half. Enjoy them as-is or as a topping for ramen, rice bowls, or salads.
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 7.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
