Soy Eggs on Drunken Toast

After years of seeing them on Instagram, quarantine cooking curiosity finally led me to try marinating soy eggs! This is when you marinate jammy soft-boiled eggs for as little as an hour or as long as a few days in a soy sauce mixture. The exact mixture depends on who’s making it, but the one I used included soy sauce, rice vinegar, garlic, and red pepper flakes. You can then enjoy the super flavorful eggs with a variety of recipes.

Soy eggs originate from Chinese and Japanese cuisine, with each culture providing its own unique marinades with different spices and herbs. Since I am merely a fan of the idea of soy eggs and did not create them myself, I’ll leave the full story of them to the experts. I did however play around with my own tasty way of serving them (no doubt inspired by the many versions of soy eggs that have graced my Instagram feed), that I have described below.


  • 2 previously prepared soy eggs (I used Bon Appetit’s easy recipe by Ayesha Patel)
  • One piece of bread (I prefer multi grain that I can toast to be really crispy)
  • About 1/4 cup remaining soy egg marinade sauce
  • 1/2 Tsp sesame seeds for garnishing

Estim. Prep & Cooking Time: about 10 mins (after soy eggs are done marinating)


  • Toast the piece of bread until thoroughly crispy.
  • While the bread toasts, add half of the soy egg marinade sauce to a wide, flat serving bowl. The liquid should only be a few millimeters deep.
  • On a cutting board, slice the pre-prepared soy eggs in half.
  • Place the piece of toast in the center of the marinade liquid in your serving bowl.
  • Place all 4 soy egg halves on top of the toast and in the sauce in the bowl. Add more sauce if desired.
  • Season the eggs with sesame seeds and just a bit of salt and pepper (be careful of over seasoning – they’ll already have a nice flavor from the marinade!).
  • Take pictures of your meal and tag me on Instagram so I can see it!

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