Soy sauce eggs are soft-boiled eggs with a golden, jammy yolk, marinated in a mouthwatering umami flavored soy sauce mixture. Serve these soy sauce-marinated eggs over steamed rice, in noodle bowls, ramen, and more!
If you want another marinated egg recipe, then try my Korean Marinated Eggs – Mayak Eggs next!
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if you’ve ever indulged in a bowl of hot ramen, you’ve noticed those brown eggs, usually halved to reveal a golden, gooey center. Soy sauce eggs, or shoyu tamago, are a staple in Japanese and Chinese cuisine. They’re so addictingly good, that you’ll want to enjoy these salty, savory eggs as-is for a protein-rich snack!
Why This Recipe Works
- Easy – If you know how to boil an egg, you can make soy sauce eggs. The hardest part is having the patience to let them soak in the fridge.
- Customizable – Aside from the soy sauce, there are so many ways to customize this recipe. Add different spices and aromatics to suit your personal tastes.
- Versatile – Although some people refer to them as ramen eggs, they can be consumed in everything from salads to rice bowls.
Tools You’ll Need
Ingredients You Will Need for Soy Sauce Eggs
The mixture is a simple solution of the following ingredients:
- Large eggs – Leave them at room temperature for about 30 minutes before boiling them. This makes them easier to cook.
- Soy sauce – Use this or low-sodium soy sauce, depending on your dietary needs.
- Garlic cloves – Grated.
- Rice vinegar – This adds a briny taste and assists in preserving the eggs too.
- Sugar – This balances all that salty, savory flavor.
- Water – This is the liquid base of your soy mixture.
How To Make Soy Sauce Eggs
This recipe is pretty simple; most of the time goes into steeping the eggs in the soy sauce mixture.
- Boil eggs for the desired amount of time, then carefully place them in an icy water bath to seize further cooking. When eggs are cool enough to handle, deshell.
- Add soy sauce, garlic, rice vinegar, sugar, and water to a saucepan, bring to a boil, and then lower to a simmer. Allow the sauce mixture to cool to room temperature.
- Place eggs in the soy sauce mixture, then in the refrigerator to steep.
- To achieve dark brown eggs, it’s best to let the eggs soak overnight or if you have the time, 24 hours.
How to Make Soft-Boiled Eggs
Soy sauce eggs typically have a jammy or soft-boiled yolk. If you prefer a runnier yolk, boil the eggs for 7 minutes. For more of a soft boil (like the eggs pictured) boil for 7½ minutes.
One trick to keeping the yolks centered is to carefully place the eggs into boiling water and swirl the water for the first 1½ minutes of cooking. This helps to center the yolks.
The Best Way to Peel an Egg
The demise of a perfectly cooked egg sometimes happens during peeling. To achieve an easy and successful peel every time, peel eggs under slow-running water. Also, keep in mind that older eggs are easier to peel than fresher eggs.
Tips and Tricks
- Use a timer when boiling eggs. Being just seconds off can mean the difference between soft and hard boiled so if you have a preference, ensure you are eyeing the clock.
- Immediately place boiled eggs in an ice bath in order to stop the cooking process.
- You can leave the eggs in the soy sauce mixture if you plan to eat them over the next couple of days. The yolks will thicken and cure over time, causing the yolks to deepen in color and create an aesthetically gorgeous golden yolk.
- When steeping, you’ll notice the eggs won’t sink to the bottom of the container and a portion will be exposed–that’s okay. Over time, the egg will slowly rotate and all parts will have been submerged at some point during the steeping process.
Variations
- Eggs – Other recipe variations use duck or quail eggs instead of chicken eggs.
- Spices – The taste of soy sauce eggs varies depending on the spices used. Try sliced ginger. Sichuan peppercorns or chili pepper flakes are common additions.
- Sugar – Some recipes use mirin (a slightly sweet Japanese rice wine) or even honey in lieu of cane sugar.
How to Serve Soy Sauce Eggs
Shoyu tamago is a fantastic snack and great addition to:
- Soups – Add an egg to a hot broth like the one in this Thai Chicken and Rice Soup recipe for a rich, savory addition.
- Ramen – I love eggs with noodles. They’ll tame the heat in this Red Curry Ramen and some protein to these Sesame Garlic Ramen Noodles.
- Rice bowls – A jammy egg is just what this Chicken Congee needs!
- Sauce – If you want to eat soy sauce eggs on their own, dip them in this Shallot and Ginger Chili Oil for some bold, fiery flavor.
Frequently Asked Questions
What does soy sauce do to eggs?
Eggs soaked in soy sauce evenly distribute the distinct umami flavor. It also preserves boiled eggs so they have an extended shelf life.
What are soy sauce eggs called?
Soy sauce eggs are also called shoyu tamago, shoyu eggs, and ramen eggs (ajitama in Japanese).
How long do soy sauce eggs last?
Leave them in the marinade for up to 24 hours. After that, they last up another 3 days in the fridge. If you plan to eat them within 2 days, you can keep them in the marinade, if you’d like.
Looking for More Delicious Egg Recipes
- Japanese Egg Sandwich with Yuzu Kosho
- Shirred Eggs
- TikTok Egg Boil
- Loaded Deviled Eggs
- Dilly Deviled Eggs
Loving this Soy Sauce Eggs Recipe?
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Soy Sauce Eggs
Equipment
- Bowl Medium-Large
- Medium Saucepan
Ingredients
- 6 large eggs
- ¾ cup soy sauce
- 3 garlic cloves, grated
- 1½ tablespoons rice vinegar
- 1½ tablespoons sugar
- 2 cups water
Instructions
- Prepare a bowl with cold water and enough ice cubes to create an icy bath. Set aside.
- In a medium saucepan, bring enough water to cover eggs to a rolling boil. Carefully drop eggs into water and boil for 7 minutes for runny yolk or 7½ minutes for a more set yolk. Carefully swirl water for the first 1½ minutes (this will help center the yolk).
- After desired cooking time, remove eggs from pan and place in an ice bath. Leave submerged for 2 minutes or until cool enough to handle.
- Under slow running water, deshell eggs and place on a paper towel to remove excess water.
- Add soy sauce, garlic, rice vinegar, sugar, and water to a small saucepan and bring to a boil. Lower heat to a simmer and cook for 3 minutes. Remove from heat and allow to cool to room temperature.
- Pour soy sauce mixture into a medium or large bowl. Add eggs and cover. Steep eggs in soy sauce until they are deep brown in color–best if left for 12-24 hours before eating.
- Soy sauce eggs will keep for 4-5 days and can be left in soy sauce mixture. The yolks and outer eggs will deepen in color as eggs continue to steep beyond 24 hours.
