Keto Soy Marinated Eggs
Elevate your snack game with these Keto Soy Marinated Eggs—an easy, protein-packed recipe that's bursting with savory umami flavors. Perfectly soft-boiled eggs are marinated in a rich blend of tamari, rice vinegar, garlic, ginger, and sesame oil, creating a deliciously keto-friendly twist on traditional soy eggs. With just 10 minutes of prep and minimal effort, these eggs make an ideal snack, a flavorful ramen topper, or a mouthwatering addition to your favorite low-carb dishes. Garnished with fresh green onions, they offer a restaurant-quality experience right from your own kitchen. Plus, the marinade is naturally gluten-free and tailored to fit your keto lifestyle!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 cup water
- 0.5 cup tamari (gluten-free soy sauce, keto-friendly)
- 2 tablespoons rice vinegar
- 1 tablespoon erythritol (or other keto-friendly sweetener)
- 2 cloves garlic
- 1 inch piece ginger
- 0.5 teaspoon sesame oil
- 2 stalks green onions (optional, for garnish)
Instructions
Fill a medium saucepan with water and bring it to a boil over medium-high heat.
Once the water reaches a rolling boil, gently lower the eggs into the water using a spoon. Cook the eggs for exactly 6 minutes for soft-boiled yolks (or 8 minutes for medium-set yolks).
While the eggs are cooking, prepare an ice bath in a large bowl. Fill the bowl with cold water and ice cubes.
After the eggs are done cooking, immediately transfer them to the ice bath using a slotted spoon to stop the cooking process. Let the eggs cool in the ice bath for at least 5 minutes.
While the eggs are cooling, prepare the marinade by combining water, tamari, rice vinegar, erythritol, minced garlic, grated ginger, and sesame oil in a medium bowl. Mix well until the erythritol dissolves completely.
Once the eggs are cool, gently peel them to remove the shells, being careful not to damage the egg whites.
Place the peeled eggs into a resealable plastic bag or a shallow container. Pour the marinade over the eggs, ensuring they are fully submerged. You can use a small plate to weigh the eggs down if necessary.
Seal the bag or cover the container with a lid. Refrigerate the eggs in the marinade for at least 4 hours, but overnight is preferred for deeper flavor.
Before serving, remove the eggs from the marinade and slice them in half, if desired. Garnish with chopped green onions, if using.
Serve as a snack, add as a keto-friendly topping for ramen, or enjoy them on their own!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7847 mg | 341% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 227 mg | 17% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1026 mg | 22% | |
*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.
