What Are Soy Sauce Eggs?
Soy sauce eggs (also called shoyu tamago or ramen eggs) are slow boiled, 7 minute eggs with a jammy center that are marinated overnight in a flavored soy sauce mixture.
The eggs absorb the flavors of the marinade and take on a deep brown color on their exterior. To me, this is ‘chef’s food’ because it’s exactly the kind of meal I’d want to eat after a long night working in a kitchen!
If you’re familiar with ramen or noodle soups, these are those delicious jammy eggs you enjoy on top, well then — aka ramen egg!
They’re salty, umami perfection in every bite — one taste and you’ll be hooked for life.
Ingredients For The Soy Sauce Marinade
You absolutely want to use low-sodium soy sauce here. Otherwise the marinade will be extremely salty.
A Note About Eggs
I have found that older eggs are easier to peel than super fresh eggs. We often have 2 or 3 dozen eggs in our refrigerator at any given time, but if you don’t, perhaps let eggs hang out in the fridge for a few days before cooking.
Nothing bad will happen if you use fresh eggs! They just might be more difficult to peel!
We use large, cage free eggs that are about 4-5 days old.
How To Make Ramen Eggs
The soft boiled 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 sauce that you turn them over halfway through so they marinate evenly.
Tips For Peeling Perfect Soft Boiled Eggs
Fresh eggs are more difficult to peel than older eggs. We use eggs that were purchased 4-5 days prior for this and any hard or soft boiled recipes!
After many, many, many attempt 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, 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 Shoyu Tamago
Sticky sushi rice and seaweed! That is literally all you need!
Soft boiled eggs are delicious on top of ramen, though (no disputing that!) — how delicious does this 30 minute vegetarian ramen look?! They would be amazing with grilled salmon too!
But honestly, if you’re not serving these with ramen, we think they’re totally and completely delicious over a big bowl of sticky rice.
Head to this post for my step-by-step guide on how to cook sticky rice.
How Long Will Soy Sauce Eggs Keep?
The peeled ramen eggs (shoyu tamago) will keep for 2 days in the marinade in a refrigerator. But pinky promise they rarely last beyond the 1st day.
If you make our Soy Sauce Eggs recipe, please let us know by leaving a review below!
And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!
For more simple, flavorful recipes, check out the following:
- Asian-style blistered shisito peppers
- Kani salad with tobiko (crab and cucumber salad)
- Warm brussel sprouts salad with Asian vinaigrette
- Hawaiian tuna poke bowls
- Whole30 Asian stuffed peppers
Soy Sauce Eggs (Shoyu Tamago)
- 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
- 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.
- 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: