Print

Keto Soy Sauce Boiled Eggs Recipe

Print Recipe

Soy sauce boiled eggs with rich Chinese flavor made keto-friendly. Perfect low-carb snack or meal prep. Easy to make, full of protein, and packed with garlic and spice.

Ingredients

Scale

  • 6 large eggs

  • ½ cup soy sauce (low sodium if preferred)

  • ½ cup water

  • 2 tablespoons vinegar (apple cider or rice vinegar)

  • 1 teaspoon sesame oil (optional)

  • 2 garlic cloves, smashed

  • 1 star anise (optional)

  • ½ teaspoon chili flakes or 1 dried chili (optional)

  • ½ teaspoon black pepper

  • 1 tablespoon monk fruit sweetener or erythritol

Instructions

  1. Bring water to a boil. Gently add eggs. Boil 6–7 minutes for soft yolks or 9–10 minutes for hard.

  2. Remove and place eggs in ice water or cold water for 10 minutes. Peel eggs carefully.

  3. In a saucepan, mix soy sauce, water, vinegar, sesame oil, garlic, star anise, sweetener, pepper, and chili. Bring to a simmer. Stir and cook 5 minutes. Cool.

  4. Place peeled eggs in a container. Pour cooled marinade over. Cover and refrigerate 6 hours or overnight.

  5. Enjoy cold or room temp. Good for up to 5 days.

Notes

Use low sodium soy sauce for less salt. Flavor deepens after 1–2 days. Use monk fruit or erythritol to keep it sugar-free and keto-friendly. Eat as a snack, in salads, with veggies or cauliflower rice.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-soy-sauce-boiled-eggs/