Beth Eats At Home: Jammy Soy Brined Eggs

These jammy soy brined eggs are the perfect partner for your ramen, but equally as delicious as a protein rich snack. They are served up on our Wonki Ware Blue Dinner Plate. This recipe was created by Beth Eats At Home, @betheatsathome


  • 4 Eggs
  • 120 ml Dark soy sauce
  • 2 tbsps Gochujang
  • 1 tbsp Shaoxing
  • 1 Star anise
  • 1 Dried chilli
  • 1 tsp Sesame oil
  • 1 tbsp Sugar


  1. Bring your water to the boil, add the eggs and turn down to a medium-low heat. Simmer for exactly 6 minutes, then remove and plunge into iced water to stop the cooking process.
  2. Whilst the eggs cool, add gochujang, soy sauce, shaoxing, chillis, star anise, sesame oil and sugar to a jar. Close the lid tightly and shake well to combine.
  3. Once cooled, carefully peel the eggs - rinse off any shell. Add to the soy sauce mixture in the jar and marinade in the fridge for a minimum of 5 hours but ideally overnight.


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