Soy Sauce Eggs Pressure Cooker Recipe
This easy pressure cooker recipe delivers perfectly soft or medium soy sauce eggs with rich, savory marinade flavors. Quick pressure cooking locks in moisture and a tender yolk, while marinating enhances the taste for a delicious, flavorful bite every time.
Ingredients
Main ingredients
- 6 large eggs room temp is best so they don’t crack
- 1 splash distilled white vinegar helps peel easy
- 2 cloves garlic grated for that punch
- 0.2 oz ginger grated, for zing
- ⅓ cup soy sauce classic salty-sweet base
- ⅓ cup mirin adds a soft sweetness and slight tang
- 3 tablespoons cooking sake a little extra punch
- 1.25 tablespoons coconut brown sugar dissolve in hot water
- 0.5 cup hot water to blend and soften flavors
- 2 teaspoons toasted sesame oil for nutty aroma
- small amount diced green onion small rounds to sprinkle fresh pop
- 0.5 tablespoons toasted white sesame seeds for crunch
- a dab garlic chili sauce optional, adds heat
Instructions
Instructions
- Fill your pot with water and add a splash of vinegar. This lil’ trick helps the shells part easier after cooking.
- Bring that water to a boil and carefully slip in your eggs. Use a spoon so they don’t crack– gotta be gentle.
- Cook for 7 minutes if you like soft boiled, or 9 minutes for a medium set yolk. Just listen for the valve hiss to know you’re steaming right.
- When time’s up, quick release the steam. Be ready to catch that valve hiss and open the lid fast but safe.
- Plop the eggs straight into an ice bath to cool down quick. This stops the cooking and helps peel later.
- Peel gently once cooled, then whip up your marinade by mixing garlic, ginger, soy sauce, mirin, sake, brown sugar, hot water, and sesame oil.
- Lay the peeled eggs in a container and pour over the marinade. Make sure they’re all submerged so the broth depth covers every inch.
- Cover and chill for at least 4 hours or overnight for max flavor.
- Optionally, add garlic chili sauce for a spicy kick before serving.
Notes
Store marinated eggs in an airtight container in the fridge for 4-5 days. Peeled eggs can be kept in water in the fridge for 2 days. Freezing peeled eggs affects texture; freeze marinade separately if necessary.