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This ginger soy egg recipe is quick, simple, and packed with flavor. Crispy fried edges, a savory soy sauce drizzle, and crunchy ginger strips make it the perfect side dish to serve with rice, ready in under 15 minutes.
Eggs Recipe For Dinner
After a long day when I don’t feel like cooking anything complicated, this ginger soy egg recipe is one of my favorite eggs recipes for dinner. The eggs are fried until the edges turn golden and crisp, then drizzled with a light soy sauce and topped with fried ginger strips. Simple, savory, and aromatic, it’s the kind of dish that makes a quick meal with rice feel extra comforting.
Growing up, dishes like this were common on the dinner table, humble eggs dressed up with pantry staples to make something that feels special. If you’ve ever tried my Ginger Soy Fish recipe, this ginger soy egg has that same balance of soy and ginger, just in an even simpler version.
Add This To Your Weeknight Lineup
- Lightly crisp on the outside, soft inside. The eggs set into little rounds that hold their shape but stay tender.
- Savory soy and ginger flavor. Each egg is drizzled with a simple soy sauce mix and topped with golden fried ginger strips.
- Quick and easy. Cooks in about 15 minutes, perfect for weeknights.
- Comforting and versatile. Serve with rice for dinner or add as a flavorful side dish.
Ingredients You’ll Need
- Eggs
- Ginger
- Soy sauce
Check out the recipe card below for the full list of ingredients.
Pro Tip #1: Ginger Pulls Double Duty
Slicing the ginger into strips lets it infuse the oil first, so the eggs pick up that subtle warmth. Then the ginger crisps up into little toppings with a crunch. It’s one ingredient doing two jobs.
Pro Tip #2: A Pinch Of Sugar Balances The Sauce
That small pinch of sugar might not look like much, but it’s key. It softens the sharp edges of the soy sauce, giving you that rounded, just-right balance of savory and sweet.
Pro Tip #3: Sesame Oil For Fragrance
Adding sesame oil at the very end means the nutty aroma stays fresh and doesn’t burn off. It’s the finishing touch that makes the dish smell (and taste) extra good.
How To Make Ginger Soy Egg
Start by heating a little oil in a hybrid pan over medium-high heat. Slide the ginger strips onto one side of the pan and crack the eggs right into the other side.
Sidenote: I used a hybrid pan so I could cook the ginger and eggs together. If you’re using regular pans, fry the ginger first, set it and the oil aside, then use a clean pan for the eggs.
Cook the ginger until it’s lightly browned and smells nice and fragrant, then scoop it out and set it aside.
Pro Tip: Want an extra boost of flavor? Spoon a bit of that ginger-infused oil over the eggs as they cook, or drizzle it on just before serving.
Let the eggs fry until the whites are set, then flip them over to finish cooking the other side.
In a small bowl, stir together the soy sauce, sesame oil, and sugar until the sugar completely dissolves.
Once the eggs are ready, move them to a plate, pour the sauce over the top, and finish with the crispy fried ginger strips and a sprinkle of scallions.
Frequently Asked Questions
It depends on how you like your eggs. I flip mine so both sides are cooked through, but if you prefer runny yolks, just fry them sunny-side up and drizzle the sauce over before serving.
They’re best enjoyed fresh when the edges are crispy, but you can cook the eggs and prep the sauce ahead. Store them separately in the fridge, then reheat the eggs in a pan and drizzle with the sauce just before serving.
Yes. Swap the eggs for tofu slices or pan-fried firm tofu, then drizzle with the same ginger soy sauce. You’ll get that same savory, aromatic flavor in a plant-based way.
Yes. Just fry the ginger in a bigger batch at the start and cook the eggs in rounds so they crisp up nicely. Double the sauce ingredients too, but keep the same ratio so the balance of salty, sweet, and aromatic stays the same.
Keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a non-stick pan with just a little oil so the edges crisp up again before drizzling with more sauce.
This recipe is 243 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
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Other Egg Recipes You Might Like
Ginger Soy Egg
Ingredients
- 4 eggs
- 1½ tablespoons oil
- 2 inch ginger, peel, slice, and cut into thin strips
- chopped scallions, for garnishing
Sauce
- 1½ tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 big pinch sugar
Instructions
- Heat some oil in a hybrid pan (or non-stick skillet) over medium-high heat. Add the ginger strips on one side, then crack the eggs into the other side of the pan.
- Stir-fry the ginger until it turns lightly browned and fragrant. Remove the ginger and set it aside.Pro Tip: For a gingery aroma, spoon a little of the reserved ginger-infused oil over the eggs as they cook or drizzle some on just before serving.
- Let the eggs fry until the whites are set, then flip them to finish cooking the other side.
- In a small bowl, mix the Sauce ingredients and stir until the sugar fully dissolves.
- Transfer the eggs to a plate, drizzle with the sauce, and finish with the crispy ginger strips and scallions on top.
Video
Notes
- I used a hybrid pan so I could fry the ginger and eggs at the same time.
- If you’re using regular pans, cook the ginger strips first, set them (and the infused oil) aside, then fry the eggs in a separate pan. You could also cook the eggs directly in the reserved ginger-infused oil for extra gingery aroma.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
