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.
What are soy sauce eggs?
Soy sauce eggs (also called shoyu tamago) are slow boiled, 7 minute eggs with a jammy center (THE BEST!!) that are marinated overnight in a flavored soy sauce mixture. The eggs absorb the flavors of the marinate and take on a deep brown color on their exterior. I refer to this recipe as ‘chef’s food’ because it’s exactly the kind of meal I’d want to eat after a long night working in a kitchen! And if you’re familiar with ramen or noodle soups that have that delicious jammy egg on top, well then — this is how you make a ‘ramen’ egg!
It’s salty, umami perfection in ever bite, and I’m telling you — one bite and you’ll be HOOKED.
Ingredients in the marinade
- low-sodium soy sauce
- rice vinegar or mirin
- sesame oil
- thinly sliced garlic cloves
How long to marinate
The eggs will need 8 hours to marinate, though you can leave them overnight. Just make sure if your eggs are not fully submerged in the marinate that you turn them over halfway through so they marinate evenly.
Tips for peeling perfect eggs
After many, many, many attempt at at peeling eggs without losing half of the white, I can say a timer is your best friend. Once the eggs go into an ice bath set a timer for 5 minutes. Why? The eggs peel easiest when they’re still slightly warm.
After 5 minutes, I’ll crack and peel the eggs one-by-one, beginning by cracking them on a countertop and then transferring them back to the ice bath and peeling them directly in the water. Trust me. Give it a try and report back!
What to serve with soy sauce eggs
STICKY RICE AND SEAWEED! Sorry for yelling, but that is literally all you need!
These eggs are perfect in Asian noodle soups — how delicious does this 30 minute vegetarian ramen look?! — or alongside crispy teriyaki tofu. Would be amazing with some simple grilled salmon too! But honestly, I eat these as pictured — not one additional ingredient added.
To make 1 cup sticky rice: in a small bowl combine 2 Tbsp unseasoned rice vinegar, 1 ½ tsp granulated sugar, and ½ tsp kosher salt, then whisk to combine. Pour this over 1 cup cooked, warm short-grain rice. Let sit until ready to serve!
How long will they keep?
The peeled eggs will keep for 2 days in the marinade in a refrigerator. But pinky promise they rarely last beyond the 1st day.
If you make these Soy Sauce Eggs, please let me know by leaving a review below!
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For more simple, flavorful recipes, check out the following:
Asian-style blistered shisito peppers
Classic cod cakes with homemade tartar sauce
Warm brussel sprouts salad with Asian vinaigrette
Blackened salmon with pineapple-avocado salsa
Whole30 Asian stuffed peppers
Soy Sauce Eggs (Shoyu Tamago)
- 6 large eggs
- ¾ cup low-sodium soy sauce
- 3 Tbsp rice vinegar
- ½ Tbsp sesame oil
- 2 medium garlic cloves thinly sliced
- Sticky rice
- Seaweed pictured here is green tea seaweed, thinly sliced
- 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.
- To serve, cut eggs in half or quarters, then serve over sticky rice and thinly sliced seaweed. Eggs will keep for 2 days.