Low Carb Soy Marinated Eggs
Elevate your snack game with these flavorful Low Carb Soy Marinated Eggs, a keto-friendly twist on the beloved Japanese ajitama. Perfectly soft or hard-boiled eggs are infused with a rich marinade of soy sauce, rice vinegar, sesame oil, and aromatic ginger and garlic—balanced with a touch of low-carb sweetener for a hint of sweetness. Quick to prepare and boasting minimal prep time, these versatile eggs are the ultimate protein-packed snack, ramen topper, or addition to your salad. Best of all, they can be made ahead and refrigerated to let the bold umami flavors develop even further. Whether you’re meal prepping or simply craving something deliciously savory, these marinated eggs are a must-try for any low-carb diet.
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Recipe Information
Ingredients
- 6 Large eggs
- 120 ml Soy sauce (low sodium, if preferred)
- 120 ml Water
- 30 ml Rice vinegar
- 10 ml Sesame oil
- 10 g Granulated erythritol (or your preferred low-carb sweetener)
- 2 Garlic cloves, minced
- 10 g Fresh ginger, thinly sliced
- 2 Green onions, chopped (optional)
Instructions
Fill a medium-sized pot with water and bring it to a boil. Once boiling, lower the heat to a gentle simmer.
Carefully place the eggs into the pot using a slotted spoon. Cook the eggs for 6-7 minutes for a soft yolk or 9-11 minutes for a firmer yolk.
While the eggs are cooking, prepare an ice water bath in a large bowl.
Once the eggs have finished cooking, transfer them immediately to the ice water bath to cool for at least 5 minutes. This step makes peeling easier.
In a container or bowl with a fitted lid, combine the soy sauce, water, rice vinegar, sesame oil, erythritol, minced garlic, and sliced ginger. Stir until the sweetener is fully dissolved.
Peel the cooled eggs gently to avoid breaking the whites. Add them to the container with the marinade, making sure the eggs are fully submerged. You can weigh them down with a small plate if needed.
Cover the container and refrigerate the eggs for at least 4 hours or up to 3 days for maximum flavor. The longer you marinate, the stronger the flavor.
When ready to serve, remove the eggs from the marinade. Optional: Slice the eggs in half to reveal the yolks and garnish with chopped green onions.
Enjoy as a snack, topping for ramen or salads, or part of a low-carb meal!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4430 mg | 193% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 244 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 946 mg | 20% | |
*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.
