Cantonese Soy-Pickled Egg & Herb Rice Bowl

Name: Cantonese Soy-Pickled Egg & Herb Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 large eggs; 120 ml light soy sauce; 60 ml water; 1 tbsp rice vinegar; 1 tsp sugar; 1 cup cooked jasmine rice, warm; 2 scallions, thinly sliced; 15 g fresh cilantro leaves; 1 small piece fresh ginger (15 g), finely grated; 1 tbsp toasted sesame oil; 1 tsp toasted sesame seeds; 1 small red chili, thinly sliced (optional)

A vibrant breakfast bowl featuring soy-pickled soft eggs layered over jasmine rice, accented by fresh cilantro, scallions, and a bright ginger-sesame dressing for an herbaceous start.

Prep15 minCook10 minTotal25 minServes2Difficultymedium

Method

How to make it

01
Bring a small pot of water to a rolling boil and gently lower in the eggs; cook for exactly 6 minutes for jammy yolks.
02
Immediately transfer eggs to an ice bath and chill for 5 minutes to stop cooking; peel carefully once cool.
03
In a small bowl, whisk together soy sauce, water, rice vinegar, and sugar until sugar dissolves.
04
Place peeled eggs in a shallow dish and pour the soy mixture over them; let marinate at room temperature for 10 minutes, turning eggs halfway.
05
While eggs marinate, prepare dressing by combining grated ginger, sesame oil, and sliced chili in a small bowl; set aside.
06
Divide warm jasmine rice between two bowls; scatter scallions and cilantro evenly over the rice.
07
Remove eggs from marinade, slice in half, and arrange on top of rice; drizzle ginger-sesame dressing over the bowl.
08
Sprinkle toasted sesame seeds on top before serving.

From the editor

Cooking tips

For a softer soy-pickled egg, reduce marinating time to 5 minutes; longer pickling intensifies soy flavor but softens the yolk's texture.
Use warm rice to slightly steam herbs and release their aroma without cooking them; cold rice can mute herbaceous notes.
If you prefer less sodium, dilute the soy marinade with additional water or use low-sodium soy sauce.
Make the soy-pickled eggs up to one day ahead and store in the marinade covered in the refrigerator for deeper flavor.

Published May 31, 2026