Soy Sauce Eggs with Jammy Yolks (Shoyu Tamago)
If, like me, you always order an extra Soy Sauce Egg with your ramen, this is the recipe for you! 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, gluten-free, dairy-free.
Servings: 6 eggs
Calories: 86kcal
Video
Ingredients
- 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
For serving
- Sticky rice
- Seaweed pictured here is green tea seaweed, thinly sliced
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. 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.
- 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
- 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.
Nutrition
Serving: 1egg | Calories: 86kcal | Carbohydrates: 1.1g | Protein: 7g | Fat: 6.1g | Saturated Fat: 1.7g | Cholesterol: 186mg | Sodium: 657mg | Sugar: 1.1g
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