Soy Sauce Eggs with Jammy Yolks (Shoyu Tamago)
If you’re anything like me and always order an extra soy sauce egg with ramen, this one’s for you. Soft-boiled eggs are marinated overnight in soy sauce, rice vinegar, sesame oil, and garlic for a deeply savory, umami-packed bite. Perfect with ramen, rice, or noodles, shoyu tamago are delicious any time of day.
Servings: 6 eggs
Calories: 86kcal
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.
You can place a paper towel directly over the eggs in the marinade to help keep them fully submerged and evenly coated as they soak.
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.
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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