This drunken egg recipe is inspired by the classic Thai noodle dish mixed with Korean Mayak eggs. These soy sauce marinated eggs are savory, spicy, slightly sweet and packed full of umami goodness.
What are Drunken Eggs
Alright, y'all, let's take a detour into the tantalizing realm of Drunken Eggs!
This culinary wonder is a true flavor bomb, a delightful marriage of savory, sweet, and umami goodness that feels like a fanciful fiesta happening right in your mouth.
This recipe is a combination of soy sauce marinated Japanese eggs, drunken noodles and Mayak Eggs, aka Korean drug eggs (yes, that's what they're called!) because they're so addicting!
Picture this: tender eggs, bathed in a rich sauce of soy, sugar, and aromatic spices, are marinated, transforming into a masterpiece that's sure to steal your heart (and tastebuds).
Prepare to be wowed and fall head over heels for Drunken Eggs – it’s not just a dish, it’s a culinary journey, an experience, a flavor story just begging to be shared and savored.
One bite, and you're not just eating, you're engaging in a gastronomic dance that celebrates diversity, complexity, and downright deliciousness.
Ingredients and Substitutions
- Eggs - As you can imagine, there's no sub for an egg in an egg recipe. But you could totally marinated hearts of palm, cucumbers or even cauliflower in the sauce!
- Soy Sauce - Tamari or Coconut Aminos would work well, too.
- Water - Water is water - don't think anyone needs a sub for this!
- Brown Sugar - White sugar, palm sugar or even coconut sugar would also work.
- Sambal - If you don't have sambal, you could use chili oil, sriracha or another spicy condiment of your choosing.
- Sesame Oil - Sesame oil is for flavor but if you have a sesame sensitivity, just leave it out.
- Fish Sauce - Same goes with fish sauce. It's more for flavor. You could leave it out or just lime juice to get a zing.
- Ginger - Fresh ginger paste is what I always use, but you could also just chop ginger and add it in. Galangal would also be dreamy.
- Garlic - Fresh ginger paste is what I recommend but you could leave out the garlic if you're not into it. You could also sub it for sliced shallots.
- Scallions - Feel free to sub the scallions for cilantro or chives.
How to make it
Making these soy sauce marinated drunken eggs is easy -- the hardest part is waiting to eat them!
To make them, you'll first want to make the marinade.
Combine soy sauce, water, brown sugar, sambal, sesame oil, fish sauce, garlic, ginger, and scallion in a tupperware or jar large enough to fit 6-9 eggs.
Stir this mixture until brown sugar is dissolved.
Add peeled eggs and let marinate overnight.
When you’re ready to eat, slice them in half, sprinkle with a little flaky salt and enjoy!
What goes with Drunken Eggs
These eggs are amazing in my shortcut miso pork ramen, or served along some hibachi chicken, Spicy Garlic Knife Noodles, and these Xi'an's Famous Foods Chinese Smashed Cucumber Salad.
Frequently asked questions
How long can I store drunken eggs in the fridge?
After the eggs have soaked up all that umami goodness, you can keep them in the fridge for about 5 days to a week. But honestly, they're so dang delicious, I doubt they'll stick around that long!
How to make a soft boiled egg for ramen
First, bring a large pot of water to a rolling boil. Carefully add eggs and once the bubbles begin to come back, start the timer for 6 minutes. When the timer goes off, remove the eggs from the boiling water and place them in an ice bath. Peel and marinate!
I'm not a fan of spicy food. Can I still enjoy drunken eggs?
You bet your biscuits you can! Although some recipes call for spicy ingredients, remember, this is YOUR kitchen. Feel free to skip the spice or adjust the recipe to your liking. Maybe swap in some sweet or savory elements instead.
Save this recipe for later
Want to save this recipe for another time? I got you!
You can pin any image on this page or use the pretty ones I made below specifically for your egg pinterest boards.
And if pinterest isn't really your thing, you can always scroll down to the bottom of this post and print the printable recipe card.
- 6-9 Boiled Eggs hard or soft depending on preference
- ½ cup Soy sauce
- ½ cup Water
- ¼ cup Brown Sugar
- 1 tablespoon Fish Sauce
- 1-2 tablespoon Sambal or crispy chili oil or sriracha
- 1 tablespoon Sesame Oil
- ¼ cup Scallions finely diced
- ½ teaspoon Ginger Paste or finely minced ginger
- ½ teaspoon Garlic Paste or finely minced garlic
- Combine soy sauce, water, brown sugar, sambal, sesame oil, garlic, ginger and scallion in a tupperware or jar large enough to fit 9 eggs.
- Stir until brown sugar is dissolved.
- Add unshelled eggs and let marinate overnight.
- When you’re ready to eat, slice them in half and enjoy!