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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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7 minute soy sauce eggs on top of sticky rice with seaweed

Soy Sauce Eggs (Shoyu Tamago)

Posted by: Ari Laing

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 Laing
7 minute soy sauce eggs on top of sticky rice with seaweed
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4.89 from 9 votes

Soy Sauce Eggs (Shoyu Tamago)

Soft boiled eggs are marinated overnight in soy sauce, rice vinegar, sesame oil, and garlic to create a burst of umami flavor! Serve with sticky rice and sliced seaweed. Perfect for breakfast, lunch, or dinner, and fantastic with ramen or spicy noodles! Vegetarian, GF, DF
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 Laing


  • 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


  • Soft boil the eggs. Bring a large pot of water to a rapid boil. Set a timer for 7 minutes, click start, then immediately (and carefully!) lower eggs into water. Do not lower the temperature.
  • Prepare the ice bath. Fill a large mixing bowl with cold water + lots of ice. When there's 15 seconds left on the timer, begin transferring eggs to the prepared ice bath. Let soft boiled eggs cool for 5 minutes, then gently crack the egg on a hard surface loosening the shell on all sides. Peel the egg inside the ice bath. This helps to ensure the shell peels off more easily.
  • Marinate the eggs. Combine ¾ cup low-sodium soy sauce, 3 Tbsp mirin, ½ Tbsp sesame oil, and 2 thinly sliced garlic cloves in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.
    7 minute eggs marinating in soy sauce with sliced garlic
  • Slice, then serve. When ready to serve, carefully slice each egg in half or quarters, then serve over sticky rice with thinly sliced seaweed. Eggs will keep for 2 days.
    shoyu tamago marinating in a gray bowl with soy sauce and sliced garlic



  • 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:


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