• Soy Sauce Eggs

    By Jeri Mobley-Arias

    The perfect accompaniment to rice, noodle bowls, ramen or a great side dish, these soy sauce eggs are easy to make, and have a lovely balance of flavor.

    • Shoyu Tamago or soy sauce eggs are jammy-, soft- or hard boiled eggs that are soaked in a soy sauce mixture. Commonly featured in Japanese or Chinese cuisine, they can be consumed with ramen, rice bowls, noodle bowls, topped on salads, or can be eaten as-is!

      Other variations of soy sauce eggs use duck, quail or chicken eggs and range in using different spices.

      What's in the soy sauce mixture?

      Soy sauce eggs are quite easy to make. The mixture is a simple solution of the following ingredients:

      • soy sauce
      • garlic
      • rice vinegar
      • sugar
      • water

      some variations of soy sauce eggs use mirin in lieu of cane sugar and also add sichuan peppercorns or chili pepper flakes.

      How to make soy sauce eggs
      1. Boil eggs for desired amount of time, then carefully place them in an icy water bath to seize further cooking. When eggs are cool enough to handle, deshell;
      2. Add soy sauce, garlic, rice vinegar, sugar, and water to a saucepan, bring to a boil and then lower to a simmer. Allow sauce mixture to cool to room temperature.
      3. Place eggs in the soy sauce mixture, then in the refrigerator to steep.
      4. To achieve dark brown eggs, it’s best to let the eggs soak overnight or if you have the time, 24 hours.
      Cooking time

      Soy sauce eggs typically have a jammy or soft boiled yolk. If you prefer a runnier yolk, boil the eggs for 7 minutes. For more of a soft boil (like the eggs pictured) boil for 7½ minutes.

      One trick to keeping the yolks centered is to carefully place the eggs into boiling water and swirl the water for the first 1½ minutes of cooking. This helps to center the yolks.

      Peeling eggs

      Ahh.. I feel that the demise to a perfectly cooked egg sometimes happens during peeling. To achieve an easy and successful peel every time, peel eggs under slow running water. Also keep in mind that older eggs are easier to peel than fresher eggs.

      Tips:
      • You can leave the eggs in the soy sauce mixture if you plan to eat them over the next few days. The yolks will thicken and cure over time, causing the yolks to deepen in color and create an aesthetically gorgeous golden yolk.
      • When steeping, you'll notice the eggs won’t sink to the bottom of the container and a portion will be exposed–that’s okay. Over time, the egg will slowly rotate and all parts will have been submerged at some point during the steeping process.

      Shoyu Tamago or soy sauce eggs are a fantastic snack and great addition to soups, ramen, rice bowls, and so many other delicious eats. I hope you enjoy them as much as we do!

      More Soy Sauce Egg pairing ideas:

      Looking for the perfect soy sauce egg pairing? Sharing below, a couple of my favorites:

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  • Soy Sauce Eggs

    By Jeri Mobley-Arias

    The perfect accompaniment to rice, noodle bowls, ramen or a great side dish, these soy sauce eggs are easy to make, and have a lovely balance of flavor.

    • Total Time:
      1 hour
    • Servings:
      6 eggs

    Ingredients

    • 6 large eggs
    • ¾ cup soy sauce
    • 3 garlic cloves, grated
    • 1½ tablespoons rice vinegar
    • 1½ tablespoons sugar
    • 2 cups water

    Instructions

    1. Prepare a bowl with cold water and enough ice cubes to create an icy bath. Set aside.
    2. In a medium saucepan, bring enough water to cover eggs to a rolling boil. Carefully drop eggs into water and boil for 7 minutes for runny yolk or 7½ minutes for a more set yolk. Carefully swirl water for the first 1½ minutes (this will help center the yolk).
    3. After desired cooking time, remove eggs from pan and place in an ice bath. Leave submerged for 2 minutes or until cool enough to handle.
    4. Under slow running water, deshell eggs and place on a paper towel to remove excess water.
    5. Add soy sauce, garlic, rice vinegar, sugar, and water to a small saucepan and bring to a boil. Lower heat to a simmer and cook for 3 minutes. Remove from heat and allow to cool to room temperature.
    6. Pour soy sauce mixture into a medium or large bowl. Add eggs and cover. Steep eggs in soy sauce until they are deep brown in color–best if left for 12-24 hours before eating.
    7. Soy sauce eggs will keep for 4-5 days and can be left in soy sauce mixture. The yolks and outer eggs will deepen in color as eggs continue to steep beyond 24 hours.

    Enjoy!

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