Originally, I was introduced to soy marinated eggs at a local ramen joint. Of course… I’m not the most confident in my skills to soft boil, peel, and marinate said eggs myself sooo… the next best thing is a hard-boiled version! And I say next best only because these are really just a very different animal all together. The idea is the same though. And the taste is too!

These Asian Marinated Eggs are a delicious and easy to make addition to … well, almost any Asian inspired meal. Add them to ramen, serve as a side with a salad, or even as an appetizer.

I’m calling them ‘Asian Marinated Eggs’ since I used a soy sauce alternative to marinate these delicious little devils in. Though if you aren’t a fan of coconut aminos, or don’t care either way, you can always use reduced sodium soy sauce instead.

Either way, they turn out pretty damn amazing, if I do say so myself.

I kept these eggs lightened up by using coconut aminos instead of traditional soy sauce. Again. Reduced sodium soy sauce could also be used here.

The longer the eggs marinate, the more flavor they soak up. I suggest a few hours at minimum, but overnight is ideal. And if you really want a kick of flavor, two days!

I topped my Asian Marinated Eggs with a sprinkle of black and white sesame seeds and served them as a side for a few different meals this week.

Step-by-Step Photos:

Nutritional Claims: Balanced • Low Potassium • Kidney Friendly • Keto Friendly • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Milk Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free •Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • Kosher