Kim Yong-bin’s 10-Second Soy Eggs
No-cook soy eggs using four soft-boiled eggs and a 1:1 soy-sauce-to-water mix.
Kim Yong-bin shared this no-cook soy egg method on KBS Fun-Staurant. Equal parts soy sauce and water plus sugar turn peeled soft-boiled eggs into a fast side dish.
⏱️ 5m total (Prep 5m / Cook 0m)
📊 Difficulty: Very easy
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Covered container
🛠️ Tools: Measuring cup
🛠️ Tools: Spoon
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Soft-boiled eggs4
🥣 Sauce & Seasoning
- Soy sauce100 ml
- Water100 ml
- Sugar1 tbsp
📊 Estimated Nutrition (Per Serving)
Calories
약 480 kcal/인분
Sodium
양념에 따라 다름
Fat
약 12 g
Protein
약 18 g
👨🍳 Cooking Steps
1
Peel 4 soft-boiled eggs and place in a clean container.
💡 Tip: Cool home-cooked eggs fully first.
2
Mix 100 ml soy sauce, 100 ml water, and 1 tbsp sugar.
💡 Tip: Stir until the sugar dissolves.
3
Pour over the eggs and turn once for even contact.
💡 Tip: A snug container improves contact.
4
Serve immediately or cover and refrigerate.
💡 Tip: Do not leave eggs at room temperature for long.
🌟 Pro Chef Tips
- • Measure soy sauce and water by equal volume.
⚠️ Avoid Common Pitfalls
- ❌ Turn floating eggs once for even color.
🧊 Storage & Reheating
- • Refrigerate cooked eggs within 2 hours.