Soy Sauce Chili Oil Eggs (Soft-Boiled) | CookOS

Soy Sauce Chili Oil Eggs

Name: Soy Sauce Chili Oil Eggs (Soft-Boiled)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 8 large eggs, cold; water, for boiling; 1 tbsp white vinegar; salt, to taste; 2 cups ice cubes; water, for ice bath; 1/2 cup soy sauce; 2 tbsp spicy chili crisp; 2 tbsp mirin; 2 tbsp seasoned rice vinegar; 1 tsp sesame oil; 1 tsp chili flakes; 1 cup water, for marinade

Soy Sauce Chili Oil Eggs are soft-boiled eggs marinated in a savory-spicy blend of soy sauce, chili crisp, and mirin. The jammy yolk and tender white absorb bold umami and heat, making them a perfect snack, rice bowl topper, or noodle garnish.

🌍Asian 🏷️Marinated eggs 🏷️Soy sauce eggs 🏷️Chili oil 🏷️Jammy eggs Soft-boiled eggs

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Total

16 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

8 large eggs, cold
water, for boiling
1 tbsp white vinegar
salt, to taste
2 cups ice cubes
water, for ice bath
1/2 cup soy sauce
2 tbsp spicy chili crisp
2 tbsp mirin
2 tbsp seasoned rice vinegar
1 tsp sesame oil
1 tsp chili flakesoptional
1 cup water, for marinade

13 Ingredients

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Instructions

1
Fill a pot with water, add a splash of vinegar, and bring to a high boil.
2
Once boiling, gently lower the cold eggs into the water.
3
Keep the heat on high and boil the eggs for exactly 6 minutes for a jammy yolk.
4
While the eggs are cooking, prepare an ice bath by combining ice cubes and cold water in a large bowl.
5
When the timer goes off, immediately transfer the eggs from the boiling water to the ice bath to stop the cooking process.
6
Once the eggs are cool enough to handle, gently tap each egg on a hard surface to crack the shell all over, then peel.
7
Place the peeled eggs into a clean bowl or container.
8
To make the marinade, pour soy sauce over the eggs.
9
Add the spicy chili crisp, mirin, and seasoned rice vinegar.
10
Add the sesame oil and optional chili flakes.
11
Top off with about 1 cup of water, or enough to ensure the eggs are fully submerged in the marinade.
12
Gently stir to combine. Cover the container and refrigerate overnight to marinate.
13
The next day, remove from the marinade, slice, and enjoy.

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Tips & Notes

Pro tips

Boil eggs in salted water with white vinegar to prevent cracking and aid peeling.
Submerge boiled eggs immediately in an ice bath to halt cooking and preserve the jammy yolk.
Peel eggs gently under cool running water; start from the wider end where the air pocket sits.
Let eggs marinate for at least 2 hours before serving so they fully absorb the soy-chili flavor.

Substitutions

Soy sauce → Tamari or coconut aminos (for gluten-free)
Mirin → Honey or a pinch of sugar (1 tsp) mixed with 1 tbsp rice vinegar
Seasoned rice vinegar → Unseasoned rice vinegar plus a pinch of salt and sugar
Chili crisp → Sriracha (1–2 tbsp, reduces depth slightly)

Storage & make-ahead

Store marinated eggs in the marinade in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature; no reheating needed.

Common Questions

How long should I boil the eggs for a jammy yolk?

Boil for 6–7 minutes for a soft, runny yolk. Ice-bath immediately to stop cooking. Larger eggs may need 7–8 minutes; adjust based on your altitude and stove.

Can I make these eggs ahead of time?

Yes. Boil and peel eggs up to 1 day ahead, then marinate in the soy-chili mixture for at least 2 hours or up to 3 days in the refrigerator. Flavor deepens over time.

What can I substitute for chili crisp?

Use 1–2 tbsp of regular hot sauce, sriracha, or chili flakes mixed with a touch of oil. Adjust heat to taste; chili crisp has oil and texture that matters.