Easy Keto Soy Sauce Eggs

These easy keto soy sauce eggs are boiled to your ideal yolk consistency, then marinated in a savory soy sauce mixture infused with garlic, ginger, and toasted sesame oil for deep umami flavor. The eggs emerge with creamy yolks and tender, flavorful whites, perfect as a snack, salad topping, or simple low-carb dinner. They store well in the fridge for up to a week, making them an effortless, high-protein keto meal prep staple that can be enjoyed cold, gently warmed, or added to keto-friendly bowls and broths.

Course Appetizer, Dinner, Lunch, Snack

Cuisine Asian-Inspired, Keto

Keyword keto soy sauce eggs, low carb snack, marinated eggs, meal prep, ramen eggs

Prep Time 10

Cook Time 10

Total Time 1

Servings eggs

Calories 90kcal

Equipment

medium saucepan
Mixing bowl
slotted spoon
ice bath bowl
zip-top bag or shallow container
measuring cups and spoons

Ingredients

For the eggs

6 large eggs at room temperature if possible
ice and cold water for an ice bath to stop cooking

For the keto soy sauce marinade

1/2 cup low-sodium soy sauce or tamari for gluten-free; use coconut aminos for soy-free and reduce any added sweetener if using
1/2 cup water room temperature or cool
1 tablespoon rice vinegar or apple cider vinegar for a grain-free option
1 teaspoon toasted sesame oil adds rich nutty flavor
2 cloves garlic finely minced; or use 1/2 teaspoon garlic powder
1 tablespoon fresh ginger finely grated; or use 1/2 teaspoon ground ginger
1/2 teaspoon granular keto sweetener optional, to balance the saltiness; use erythritol, monk fruit, or allulose
1 teaspoon sesame seeds optional, for garnish
1 tablespoon sliced scallions optional, for garnish

Instructions

Fill a medium saucepan with enough water to cover the eggs by about 1 inch and bring it to a gentle boil over medium-high heat.
Lower the eggs carefully into the boiling water using a spoon and adjust the heat so the water stays at a steady simmer rather than a hard boil.
Cook the eggs for about 7 minutes for jammy yolks or up to 10 minutes for firmer yolks, keeping the water at a gentle simmer the whole time.
While the eggs cook, prepare a large bowl with ice and cold water to create an ice bath and set it aside near the stove.
When the eggs are done, transfer them immediately to the ice bath with a slotted spoon and let them cool for at least 5 minutes so they stop cooking and become easier to peel.
Gently crack and peel the cooled eggs under a thin stream of running water if needed, then pat them dry and set them aside while you make the marinade.
In a mixing bowl, whisk together the low-sodium soy sauce, water, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and granular keto sweetener until the sweetener is fully dissolved and the mixture is fragrant.
Taste the marinade and adjust to your preference by adding a little more water if it is too salty, a splash more vinegar for brightness, or a pinch more keto sweetener to soften the edges.
Place the peeled eggs into a zip-top bag or shallow container just large enough to hold them in a snug single layer.
Pour the soy sauce marinade over the eggs, press out as much air as possible if using a bag, and seal or cover so that the eggs are fully submerged in the liquid.
Refrigerate the marinating eggs for at least 1 hour for a light flavor or preferably overnight for deeper color and more pronounced umami.
When ready to serve, remove the eggs from the marinade, slice them in half if desired, and sprinkle with sesame seeds and sliced scallions for garnish.
Serve the soy sauce eggs chilled or at room temperature as a snack, salad topping, or with keto-friendly broth and shirataki noodles, and store any remaining eggs in the marinade in the refrigerator for up to 5 days.

Notes

For the most tender, easy-to-peel eggs, use eggs that are a few days old rather than very fresh and transfer them quickly to an ice bath after boiling. For a slightly milder flavor, dilute the marinade with up to an additional 1/4 cup of water, especially if you marinate the eggs longer than overnight. To keep the recipe strictly keto, skip traditional mirin and use only a keto-friendly sweetener to add subtle sweetness without carbs. These eggs pair well with avocado, cucumber slices, leafy green salads, or a simple keto broth with shirataki noodles for a deeply satisfying low-carb meal.

Nutrition