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. This is our kind of chef’s food — it’s exactly the kind of meal we’d want to eat after a long night working in a kitchen!
Familiar with ramen or noodle soups? These are those delicious jammy eggs you enjoy on top — aka ramen egg! They’re salty, umami perfection in every bite, and they’re just as delicious over noodles and ramen as they are with sticky rice!
Ingredients For The Soy Sauce Marinade
- low-sodium soy sauce
- rice vinegar or mirin
- sesame oil
- thinly sliced garlic cloves
You absolutely want to use low-sodium soy sauce, otherwise the marinade will be extremely salty!
A Note About Eggs
We have found that older eggs are easier to peel than fresh eggs used for soft boiling. If you are able to plan in advance, buy eggs a few days prior to making this recipe. Note that nothing bad will happen if you use fresh eggs, they will just likely be more difficult to peel.
We use large, cage free eggs that are about 4-5 days old.
How To Make Ramen Eggs
- 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.
Make sure if the 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, we 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.
Give it a try and report back!
What to Serve With Shoyu Tamago
Sticky sushi rice and seaweed! That is literally all you need for umami perfection!
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! And we love to add these soft boiled eggs to our spicy ramen noodles. Divine!
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. Make a big batch of these and serve to friends for an easy, humble meal they won’t be able to stop thinking about!
If you make our Soy Sauce Egg recipe, please let us know by leaving a review below!
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