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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

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
7 minute soy sauce eggs on top of sticky rice with seaweed
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5 from 2 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: eggs for ramen, how long to cook soft-boiled eggs, how to make soft-boiled eggs, japanese eggs, soy marinated eggs, soy sauce eggs
Servings: 6 eggs
Calories: 86kcal
Author: ari | well seasoned


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

For serving


  • 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


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!
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!


Serving: 1egg | Calories: 86kcal | Carbohydrates: 1.1g | Protein: 7g | Fat: 6.1g | Saturated Fat: 1.7g | Cholesterol: 186mg | Sodium: 657mg | Sugar: 1.1g