Low Sodium Soy Marinated Eggs
Elevate your mealtime with these flavorful Low Sodium Soy Marinated Eggs, perfect for a healthy twist on the classic soy-marinated snack. These soft-to-medium boiled eggs are infused with a delicate blend of low-sodium soy sauce, rice vinegar, mirin, fresh garlic, ginger, and green onion for a taste that's both rich and balanced. The reduced sodium content makes them ideal for those seeking mindful meals without compromising on flavor. Easy to prepare, these marinated eggs are a versatile addition to ramen bowls, salads, or as a protein-packed snack. With just 10 minutes of prep and a customizable marinating time, this recipe is as convenient as it is delicious—sure to become a household favorite!
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Recipe Information
Ingredients
- 6 large Eggs
- 0.5 cup Low-sodium soy sauce
- 0.5 cup Water
- 2 tablespoons Rice vinegar
- 2 tablespoons Mirin (or substitute with 1 tablespoon of honey mixed with 1 tablespoon of water)
- 2 cloves Garlic cloves, peeled and smashed
- 1 stalk Green onion, roughly chopped
- 1 inch Ginger, thinly sliced
Instructions
Fill a medium saucepan with water and bring it to a boil over high heat.
Once the water is boiling, carefully add the eggs using a slotted spoon. Lower the heat to a simmer and cook the eggs for exactly 6 minutes for soft-boiled yolks or 8 minutes for medium yolks.
Prepare an ice bath by filling a large bowl with ice and cold water. Once the eggs are done, immediately transfer them to the ice bath and let them cool completely, about 5 minutes.
While the eggs are cooling, prepare the marinade. In a medium bowl or resealable plastic bag, combine the low-sodium soy sauce, water, rice vinegar, mirin (or honey-water mixture), smashed garlic, chopped green onion, and sliced ginger. Stir to mix well.
Peel the cooled eggs carefully, ensuring the whites remain intact.
Place the peeled eggs into the marinade, ensuring they are fully submerged. You can place a small plate or lid over the eggs to keep them under the liquid if necessary.
Cover the bowl or seal the bag and refrigerate the eggs in the marinade for at least 4 hours or up to 12 hours. The longer they marinate, the deeper the flavor will be.
When ready to serve, remove the eggs from the marinade. Slice them in half if desired and use them to top ramen, salads, or enjoy them on their own.
Store any leftover eggs in the marinade in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.5 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 197 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 495 mg | 11% | |
*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.
