Breakfast · From Adam's kitchen

Sriracha Soft Boiled Eggs

Name: Sriracha Soft Boiled Eggs
Prep time: 5 min
Cook time: 7 min
Total time: 15 min
Yield: 4 eggs
Ingredients: 4 eggs; 4 cups water; Bowl of ice water; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp garlic, minced; 2 tsp ginger, minced; 2 tsp chili paste; 2-3 tsp sriracha; 1 tsp sesame oil; 1 tbsp coconut sugar (or cane sugar)

Jammy 7-minute eggs marinated in a spicy, savory sriracha-soy sauce, like the eggs in a ramen bowl. Make a batch to top soups, rice bowls, and toast.

High-protein
Make-ahead
Dairy-free

Makes: 4 eggs
Skill: Easy
Prep: 5 min
Cook: 7 min
Total: 15 min

Peeled eggs resting in a dark sriracha marinade in a rectangular container

Method

Heads up
Marinate at least 1 hour, or overnight for the best flavor. Fill a bowl with ice water before you start.
Boil (7 min)
Bring the water to a rolling boil. Gently lower in the eggs with a slotted spoon and set a timer for exactly 7 minutes.
WhyAt 7 minutes the whites are set and the yolk is jammy. At 6 it is runnier, and at 9 or more it is fully hard.
Ice bath (5 min)
Move the eggs straight into the ice water to stop the cooking.
Make the marinade (3 min)
Mince the garlic and ginger into a bowl and mix in the rest of the marinade ingredients.
Peel and marinate (1 hr to overnight)
Peel the eggs and add them to the marinade. Refrigerate at least 1 hour.
Ready whenThe whites have turned light brown on the outside.
Serve
Slice in half to show off the jammy yolk. Great on miso soup or noodle bowls. Safety: jammy yolks are not fully cooked. Pregnant people, young kids, older adults, or anyone with a weakened immune system should boil the eggs 10-12 minutes, until the yolks are firm, or use pasteurized eggs.

Make it cheffy

Peel eggs perfectly

How

After the ice bath, gently crack the egg all over on the counter, then start peeling from the wide end, where there is an air pocket. Peel under a thin stream of running water.

Why

Water slips between the shell and the egg, so the shell comes off in big pieces without tearing the soft white.

Swaps

Sriracha → more or less to taste for heat.
Coconut sugar → cane sugar.

Make ahead & storage

Make ahead

Make a batch ahead.

Storage

Keep in the fridge, in the marinade. They get saltier the longer they sit, so take them out after 1 day if you prefer a milder flavor.

Macros per serving

Estimate

Calories: about 100
Protein: about 7 g
Carbs: about 5 g
Fat: about 6 g

Per egg, based on 4 eggs. Includes all of the marinade; most of it stays behind, so the real numbers are a little lower.

Back to the recipe box

Sriracha Soft Boiled Eggs

Method

Heads up

Boil (7 min)

Ice bath (5 min)

Make the marinade (3 min)

Peel and marinate (1 hr to overnight)

Serve