What Are Soy Sauce Eggs?
Soy sauce eggs (also called shoyu tamago) are slow boiled, 7 minute eggs with a jammy center that marinate in a soy sauce and garlic mixture overnight.
Once peeled, the eggs infuse with the marinade and take on a deep brown color. This is total chef’s food (rich, umami, and cheap): exactly the kind of meal I’d want to eat after a long night working in a kitchen.
Featured Reader Review
Pia says, “I have made these multiple times and they’re now among my favourite ways to eat eggs! I serve them with Ari’s sushi rice and normally add some roasted broccoli. It’s delicious in its simplicity.”
If you’re a ramen lover, you’re likely already familiar with soy marinated eggs, which are often served halved on top. Though they’re just as delicious over sticky rice!
The Soy Sauce You Use Matters
I’ve lost track of how many times I’ve made this soy sauce eggs recipe. While the ingredient list is short, it’s worth noting that you really want to use low-sodium soy sauce. This controls how salty the marinade becomes. Substitute with tamari if making gluten-free.
Other than that, use this as a base recipe and customize however you like. For instance, I’ll add a spoonful of chili oil or sesame seeds–always delicious. And if I have green onion, I’ll thinly slice a few and stir them in. No heating or simmering on a stove top required, just mix everything together in a bowl.
A Note About Eggs
I’ve found that older eggs are easier to peel than fresh eggs, especially when soft boiling. Nothing bad will happen if you use fresh eggs, they’re just a wee bit more difficult to peel.
I recommend large, cage-free eggs that are about 4-5 days old. On a personal note, I have to share that just recently (in 2026) I discovered this magnetic egg piercer and it has completely revolutionized peeling eggs for me. I’m obsessed, they come out perfect every time!
If you’re not using this or a similar tool, I can say definitively that a timer is your best friend.
Tips For Peeling Perfect Soft-Boiled Eggs
- Once the eggs go into the ice bath, set a timer for 5 minutes. Why? Eggs are actually easiest to peel when they’re still slightly warm—not fully chilled.
- After 5 minutes, gently crack each egg on the countertop, then return it to the ice bath and peel it directly in the water. This helps loosen the shell and makes the process much smoother. Give it a try!
Serving Suggestions Alongside Shoyu Tamago
I almost always opt for a rice bowl (try my seasoned sushi rice, a classic!), then serve it with avocado, ginger, and nori on the side.
Soy marinated eggs would also be amazing with spicy ramen noodles or alongside grilled salmon and a charred veggie. These blistered shishito peppers with garlic and soy sauce are an easy Asian-inspired side we enjoy often.
Storage Information
Peeled ramen eggs will keep for 2 days in the marinade in a fridge. But I pinky promise they rarely last beyond the first day.
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Soy Sauce Eggs with Jammy Yolks (Shoyu Tamago)
Video
Equipment
Ingredients
For the Eggs
- 6 large eggs, see note below
- ¾ cup low-sodium soy sauce
- 3 Tbsp mirin or rice vinegar
- ½ Tbsp sesame oil
- 2 medium garlic cloves, thinly sliced
Serving Suggestions
- Sticky rice
- Seaweed
Instructions
- 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. I use a spider skimmer to make this easier. 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 tupperware, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.
- 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.
Notes
- Reuse the marinade: The soy sauce mixture can be reused to marinate another batch of eggs—just do so within 1 week and store refrigerated.
- Egg size matters: Cook times listed are for large eggs. Medium or extra-large eggs will require slight adjustments for that perfect jammy center.
- Peeling tip: Slightly older eggs (about 4–5 days old) are typically easier to peel than very fresh eggs. We use large, cage-free eggs.
- Serving idea: Pair with properly seasoned rice — be sure to check out our guide for making sushi rice.
Ok finally getting around to making these this weekend. Can’t wait to take the eggs.
Hi! I was looking forward to make this recipe, because I love asian food so much. I let the eggs cook for 7 minutes and then did the cold water bath for 5, but it was imposible to peel the eggs! The inside was very soft and all of them tore apart. I still let them rest in the prepared soy for 8 hours and tasted delicious. So very tasty but not so very good looking. Do you have any tips for the eggs situation?
Hi Maria! The tough thing with eggs is that there can be a lot of variation based on size (medium, large, extra large, etc.) as well as variation (organic, grass fed, cage free, etc). The last piece of the puzzle is freshness. When were the eggs purchased (and how long were they sitting around before then)? Contrary to what you’d expect, older eggs peel easier! These are really difficult things to control and account for, but I’ve had the -most- success with large, cage free eggs that I did NOT buy that day. This is easier for a large family like mine because we often have 2 or 3 dozen eggs in our fridge, but I realize this information would be SUPER helpful to others. Going to add a note RIGHT now to both the post and the instructions. Thank you so much for your feedback!! xo, Ari
These are ADDICTIVE!!
They totally are, Pam! I have to cut myself off lol! xo, Ari
Do you eat the eggs cold out of the fridge or reheat it up?
Hi Bren! I do not reheat them (or you’d risk overcooking the yolks!). You can eat them cold, straight out of the fridge, or if you prefer them less chilled, just allow them to sit at room temperature for 20 minutes or so before eating. I’ll add a note to the recipe card clarifying this — thank you!! Oh, also, if you put them in a hot soup like ramen, they will heat up a bit on their own without you having to warm them up. xo, Ari
If you want to completely change the way you look at eggs (and the way they taste), then I urge you to try this recipe!
Each bite is packed full of flavor and contains well balanced notes of acid and salt. The yolk adds a distinct texture to every bite, and it is crucial to provide time for it to sit and set before cutting open.
Mix in the seaweed and rice and you have an unforgettable dish. An overall great utilization of simple ingredients to create a unique meal.
Will be making again soon!
Ryan, this is perhaps the greatest comment I’ve ever received. Thank you so much for taking the time to leave such thorough feedback!! Agree completely — this recipe alone changed how I view eggs! Cheers! xo, Ari
I was always intimidated to try making soft cooked eggs. Thank you so much for the videos and recipe instructions. These are so so delicious.
I am so happy the videos are helpful! Yes, eggs can be intimidating, but once you master them a couple times they are just so easy! A timer is your best friend here lol. xo, Ari
I have made these multiple times and they’re now among my favourite ways to eat eggs! I serve them with Ari’s sushi rice and normally add some roasted broccoli. It’s delicious in its simplicity.
Pia, this is amazing!!! I think this is such a humble, but cozy and satisfying dish! Glad you love it too. xo, Ari
Hi there, room temp eggs or can I boil them straight from the fridge?
Hi Anne! Yes, totally fine to use eggs straight from the fridge. Enjoy! xo, Ari
I did this but the cold eggs cracked when I put them into the boiling water. Still delicious but next time I will use room temp eggs.
Glad you enjoyed, Selene! xo, Ari
Hello, may I ask where are those white chopsticks from? Thank you!
Hi Hillary! I think they are from Crate & Barrel, but they are 10+ years old, so not sure they’re selling them anymore. xo, Ari
FINALLY made these eggs after eyeing them for so long and I’m never looking back! My kids went absolutely crazy for them and asked me to never make eggs any other way. Aside from being so flavorful, I served them for company and they’re so interesting and impressive. Thank you!
Yes yes yes!!! Love that your kids enjoyed these too! They’re my fav. xo, Ari
This recipe is a lunch staple in our house. So good! I pair with cauliflower rice, red pepper, shiitake mushrooms and spinach.
Love that you serve it with cauli rice for a healthier meal!! xo, Ari
These are perfection! Made size and will be immediately making more to continue using the marinade! Have been eating these with rice and veggies for breakfast!
Thank you, Erin! These truly are an anytime kind of meal! I love them with rice, avocado, and seaweed. So good! xo, Ari
These are perfection! Made six and will be immediately making more to continue using the marinade! Have been eating these with rice and veggies for breakfast!
Love that you can use the marinade for multiple batches! I never want to eat eggs any other way again! xo, Ari
7 minutes is just not enough. They pilled ok, but egg white was still liquid.. I had small eggs, so it’s for sure not the size in this case, it’s the time. I bet it will still taste good after marination but that snot is not going away anywhere.
PS
As for the variation range, bio etc – that would not have effect on cooking time. It’s just size and freshness.
Hi Aleksandra, thanks for sharing your feedback. I make this at least once a month with 100% success for the cook times provided. And these are not cook times I made up — these are standard cook times for soft boiling eggs with runny egg yolks. I’m going to guess it had more to do with the temperature of your water and not the cook time for the eggs. Best, Ari