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Teriyaki Eggs

Jessie D.

"We have a flock of laying hens and usually an abundance of eggs. I'm always trying to find new ways to prepare them. Oh man are they good! It's a unique twist to the more traditional pickled egg recipes out there. These are great on salads, or just as is."
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6 h 33 m servings 137 cals
Original recipe yields 6 servings (6 eggs)

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  • Prep

  • Cook

  • Ready In

  1. Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.
  2. Peel eggs and place in a quart-size Mason jar.
  3. Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
  4. Refrigerate eggs until flavors are absorbed, at least 6 hours.


  • Cook's Note:
  • If eggs are fresh, add a 1/4 teaspoon baking soda to the water in step 1. This makes the eggs easier to peel.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of teriyaki. The actual amount of teriyaki consumed will vary.

Nutrition Facts

Per Serving: 137 calories; 5.4 g fat; 15 g carbohydrates; 7.7 g protein; 186 mg cholesterol; 1273 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Very good. First, if you do not already cook hard boiled eggs this way, you should. The advice and technique is spot on. Second, I enjoy the teriyaki flavor with egg and this recipe does not fai...

Fabulous as written!

Delicious! I love this twist on the traditional pickled eggs. I only let them marinate for the 6 hours called for (I couldn't wait to try them, lol), but I have the leftovers in the fridge and I...