Delicately flavored soy eggs are a simple and versatile Chinese invention. Boiled and peeled eggs are submerged in the soy sauce mixture and left for a couple of hours until the salty flavors penetrate, infuse, and color the outer layer of the egg.

The simplest marinade includes a combination of soy sauce, spices and other ingredients that might include typical and authentic ingredients such as scallions, sliced ginger, chili peppers, or garlic. The marinade can be boiled or simply mixed, and eggs should not be left in it for too long, as the flavors would become overpowering.

When cooking soy eggs, the key is not to overcook them. The yolk should be left soft, almost like a silky custard, and slightly runny in the center. Soy sauce eggs are best known as a topping served alongside hearty ramen dishes, but they also represent a quick and satisfying snack and are commonly eaten as an accompaniment to different alcoholic beverages. Since their taste is not overpowering, they make an excellent breakfast choice and a nutritious addition to various salads and rice dishes.