Featured on Tastemade: Vietnamese Soy Sauce Eggs- Recipe

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If you love Mayak eggs or ramen eggs, you’ll love these.

+ If you want perfectly peeled eggs, you gotta start steaming them!

Vietnamese Soy Sauce Eggs- also known as Trung Ngam Tuong in Vietnamese are soy eggs marinated in a rich soy sauce broth with aromatic herbs like chives, cilantro stems, sesame seeds, and chili peppers.

I like to use a familiar Vietnamese combination of aromatics including: shallots, cilantro, garlic, and ginger for this dish.

Of course if you want it really Vietnamese, hold the soy sauce and use fish sauce 😆.

The incorporation of cilantro stems and a little fish sauce really makes it completely different in taste, a little more citrus’y and herbaceous. I also like to use Chinese chives instead of scallions because it has a more garlic'y flavor, and the addition of Thai red chili peppers which is used in preparing many of our other sauces like Nuoc Cham.

The optional ginger slices also gives it a nice aromatic kick as well and shallots also have a more subtle sweeter taste than white or red onion.

What’s great about the eggs is that you can eat it with a side of rice and pour some of that delicious savory sauce on top and you have yourself a great meal or snack!

For an extra umami Vietnamese punch, add a little msg or some fish sauce! MMMMmmm

MARINADE
1/4 cup white onion chopped/minced (or shallot onions)
1 green hot pepper (jalapeño)- finely chopped (1 tbs, remove seeds for less heat if needed)
1 red hot pepper- finely chopped (1 tbs, remove seeds for less heat if needed)
1/4 green chives or regular chives (or green scallions)
2 tbs cilantro minced/chop'ed (stem parts only)
2-3 tsp roasted white sesame seeds
1 tsp salt

1.5 cup water
1.5 cup soy sauce
1.5 tbs sugar

Optional: The below are optional but totally not needed, feel free to try on a secondary or third batch to mix things up:

Few slices of ginger and 2 smashed or minced garlic cloves (take garlic cloves and press down/smash with side of a knife)
MSG- (optional) just a pinch or so for that umami punch
Fish Sauce- (optional) to taste

PREPARATION
1. Wash/rinse all vegetables and drain. Chop all veggies.
2. Prepare marinade: Add all marinade ingredients and washed/chopped onions, chives, cilantro in a bowl and mix well.
3. Steam eggs: bring an inch or so of water to the boil, then carefully place in eggs (make sure steaming basket is above the water level). Steam for 10-12 minutes for hard boiled eggs, and about 7-8 min for a soft boiled egg. Then immediately place eggs in iced cold water. Then peel under running cold water. (Times are approximate, it depends on how many eggs you put in the steamer, how big the pot is and how big the eggs are but these are my times based on my dutch oven pot with about 7 eggs).
4. Place peeled eggs into a glass jar or Tupperware and pour in soy mixture (you want to make sure the eggs are fully submerged in the sauce, so placing a plate on top works) and store in the fridge for at least 6 hours (preferably overnight for maximum flavor penetration, of course, the longer the tastier).