Low Carb Soy Marinated Eggs
Transform your meal prep with these irresistible Low Carb Soy Marinated Eggs, a flavorful twist on the classic Japanese ajitsuke tamago. Perfect for those following a low-carb lifestyle, this recipe features perfectly boiled eggs soaked in a savory bath of low-sodium soy sauce, rice vinegar, sesame oil, and a hint of sweetness from granulated erythritol. Infused with the aromatic warmth of garlic, fresh ginger, and optional green onion garnish, these eggs deliver a punch of umami in every bite. With just 10 minutes of preparation and a simple marinating process, they’re an effortless addition to your snacks, salads, or ramen bowls. Whether you enjoy them soft and creamy or with a firmer yolk, these protein-packed eggs are a versatile, keto-friendly delight that only gets better the longer they marinate.
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Ingredients
- 6 Large eggs
- 120 ml Soy sauce (low sodium, if preferred)
- 120 ml Water
- 30 ml Rice vinegar
- 10 ml Sesame oil
- 10 g Granulated erythritol (or your preferred low-carb sweetener)
- 2 Garlic cloves, minced
- 10 g Fresh ginger, thinly sliced
- 2 Green onions, chopped (optional)
Directions
Step 1
Fill a medium-sized pot with water and bring it to a boil. Once boiling, lower the heat to a gentle simmer.
Step 2
Carefully place the eggs into the pot using a slotted spoon. Cook the eggs for 6-7 minutes for a soft yolk or 9-11 minutes for a firmer yolk.
Step 3
While the eggs are cooking, prepare an ice water bath in a large bowl.
Step 4
Once the eggs have finished cooking, transfer them immediately to the ice water bath to cool for at least 5 minutes. This step makes peeling easier.
Step 5
In a container or bowl with a fitted lid, combine the soy sauce, water, rice vinegar, sesame oil, erythritol, minced garlic, and sliced ginger. Stir until the sweetener is fully dissolved.
Step 6
Peel the cooled eggs gently to avoid breaking the whites. Add them to the container with the marinade, making sure the eggs are fully submerged. You can weigh them down with a small plate if needed.
Step 7
Cover the container and refrigerate the eggs for at least 4 hours or up to 3 days for maximum flavor. The longer you marinate, the stronger the flavor.
Step 8
When ready to serve, remove the eggs from the marinade. Optional: Slice the eggs in half to reveal the yolks and garnish with chopped green onions.
Step 9
Enjoy as a snack, topping for ramen or salads, or part of a low-carb meal!
Nutrition Facts
| Serving size | (631.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 608.4 |
| Total Fat 39.6g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 1116mg | 0% |
| Sodium 4429.8mg | 0% |
| Total Carbohydrate 29.6g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 0.7g | |
| Protein 45.0g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 244.2mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 945.7mg | 0% |
Source of Calories