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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Soy Sauce Eggs (Shoyu Tamago)

Posted by: ari | well seasoned

Soft boiled soy sauce eggs are the definition of umami! Eggs marinate overnight in a mixture of soy sauce, rice vinegar, sesame oil, and garlic. Best served over sticky rice with sliced green tea seaweed. An insanely flavorful breakfast, lunch, or dinner! Referred to at Japanese restaurants as Shoyu Tamago.

recipe +-

Posted by: ari | well seasoned
7 minute soy sauce eggs on top of sticky rice with seaweed
Print Recipe
4.84 from 6 votes

Soy Sauce Eggs (Shoyu Tamago)

Slow boiled eggs are marinated overnight in soy sauce, rice vinegar, sesame oil, and garlic to create a jammy, umami flavor bomb! Serve with sticky rice and sliced seaweed. Perfect for breakfast, lunch, or dinner!
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Dinner
Cuisine: Japanese
Keyword: how to make soft-boiled eggs, japanese eggs, ramen eggs, shoyu tamago, soy marinated eggs
Servings: 6 eggs
Calories: 86kcal
Author: ari | well seasoned

Ingredients

  • 6 large eggs see note below
  • ¾ cup low-sodium soy sauce
  • 3 Tbsp rice vinegar
  • ½ Tbsp sesame oil
  • 2 medium garlic cloves thinly sliced

For serving

Instructions

  • Bring a large pot of water to a rapid boil. Set a timer for 7 minutes, then immediately (and carefully!) lower eggs into water.
  • Meanwhile, make an ice bath in a large mixing bowl (cold water + lots of ice). When there's 15 seconds left on the timer, begin transferring eggs to ice bath. Let cool for 5 minutes, then gently crack egg on a hard surface loosening the shell on all sides, then peel egg inside the ice bath. This helps to ensure the shell peels off more easily.
  • Combine remaining ingredients in a small bowl, then whisk to combine. Place peeled eggs in soy mixture, then cover and refrigerate 8 hours or overnight, turning once halfway through.
    7 minute eggs marinating in soy sauce with sliced garlic
  • To serve, cut eggs in half or quarters, then serve over sticky rice and thinly sliced seaweed. Eggs will keep for 2 days.
    shoyu tamago marinating in a gray bowl with soy sauce and sliced garlic

Notes

  • Soy sauce mixture can be used again to marinate additional eggs if used within 1 week!
  • Please note cooking time is for large eggs. Medium or extra large eggs will require different cook times for a soft boiled center!
  • Older eggs are typically easier to peel than fresh eggs. We use large, cage free eggs that are about 4-5 days old.
  • Check out this guide on how to make sushi rice.
 

For more Asian-inspired recipes, check out the following:

Nutrition

Serving: 1egg | Calories: 86kcal | Carbohydrates: 1.1g | Protein: 7g | Fat: 6.1g | Saturated Fat: 1.7g | Cholesterol: 186mg | Sodium: 657mg | Sugar: 1.1g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!