4K Shares

Soy Sauce Eggs (also known as Ramen Eggs or Shoyu Tamago) are incredibly umami, with a firm white and a jammy center. The salty, savory flavor (and the name) are thanks to a 12-hour marinade in a soy sauce-based stock that permeates the whites and makes these eggs so delicious.

Soy Sauce Eggs (Ramen Eggs) are umami with a firm white and jammy center. The salty, savory flavor is easy to make with a simple 4-ingredient marinade. | aheadofthyme.com

Great for snacking or for adding to ramen bowls (as the name suggests), these soy sauce eggs are easy to make and even easier to eat - having any left over is a rare occasion! Just soak boiled eggs in a 4-ingredient marinade and enjoy. You'll love how easy and delicious these Asian eggs are!

Why You'll Love these Ramen Eggs

Classic ramen egg. If you've had restaurant-style ramen, you've likely fallen head over heels for the jammy, umami, soy-soaked egg that typically rests on top of the noodles. They're one of the best parts of ramen, and now you can easily make them at home!
Unbelievably easy. The hardest part of making these soy sauce eggs is waiting patiently for them to soak in all the delicious soy sauce flavor. Otherwise, it couldn't be easier to make them. Boil the eggs, make the marinade, and soak. Then, enjoy!
Incredibly versatile. These soy sauce eggs can be used anywhere you'd use boiled eggs - in salads, on sandwiches or toast, with noodles, in soup, your imagination is your only limit! Plus, you can customize the flavor by adding different ingredients into the marinade. See our Recipe Variations below for some ideas.

Ingredient Notes

To make these easy Soy Sauce Eggs (Ramen Eggs), you will need the following ingredients (full measurements in recipe card below):

eggs - soy sauce eggs are typically soft boiled before marinating, but you can do a medium or hard boil to suit your texture preferences.
water
soy sauce - regular soy sauce works best, but you can use gluten free or reduced sodium soy sauce. Coconut aminos are also an acceptable substitute for soy sauce.
dark soy sauce - if you can't find dark soy sauce, you can use more regular soy sauce or add a bit of oyster sauce, teriyaki sauce, or hoisin sauce for a similar effect.
sugar - this recipe calls for granulated sugar, but you can substitute the same measure of honey, agave, or your preferred sugar alternative.

You will also need measuring cups and spoons, large pot, and mixing bowls (or Ziploc bag).

How to Make the Best Soy Sauce Eggs (Ramen Eggs)

Boil eggs. Bring a large pot of water to a boil. Carefully lower the eggs, one at a time into the boiling water and cook for 6 minutes, while continuously stirring the eggs clockwise for the first minute so that the egg yolk sits right in the centre. For a slightly firmer texture, cook for 7 minutes.

Cool and peel. When the time is up, remove the eggs and immediately place them in an ice water bath for a few minutes. Once cooled down completely, crack and peel the shells carefully.

Make marinade. In a mixing bowl or ziploc bag, add water, soy sauce, dark soy sauce, and sugar. Mix well until combined.

Marinate eggs. Fully submerge the eggs into the sauce mixture. Cover and/or seal and refrigerate for 12-24 hours (or up to 3 days for a saltier flavor). Rotate the container or bag rotate the bag occasionally to ensure even marination.

Serve. Slice in half and serve on their own as a snack or as aopping in ramen or rice bowls.

Recipe Variations

Add miso. Add a spoonful of miso paste to the marinade mixture to give the eggs a richer and more savory flavor.
Spice it up. Add a pinch of cayenne pepper or red pepper flakes or a small amount of wasabi paste to the marinade for a kick of heat.
Make it sweeter. Add a little more sugar or honey to the marinade mixture to create a sweeter taste.
Add sesame. Mix in some toasted sesame oil or sprinkle sesame seeds over the eggs to give them a nutty flavor and texture.
Make it garlicky. Add minced garlic or garlic powder to the marinade mixture for a flavorful and aromatic twist.

How to Serve

Soy Sauce Eggs can be served on their own as a snack or appetizer, or used as a topping for ramen, sobal bowls, rice bowls, toast, or salads. To add some extra flavor and texture, try garnishing the eggs with sliced green onions, toasted sesame seeds, or chili flakes.

Asian dishes can be improved just by adding a soy sauce egg or two! As a topping or a side, these ramen eggs pair well with just about any similar dish. Try it with:

Creamy Vegan Ramen
Korean Beef Steak Rice Bowls
Soba Noodle Salad
Coconut Curry Ramen
Teriyaki Salmon Rice Bowl
Avocado Toast with Poached Egg (use ramen eggs instead of poached egg in this recipe!)
Miso Ramen with Chicken

Recipe Tips and Tricks

Use high-quality eggs. The flavor and texture of your soy sauce eggs will largely depend on the quality of the eggs you use. Try to use fresh, organic eggs for the best results.
Don't overcook the eggs. Overcooked eggs can become tough and rubbery, so it's important to keep an eye on them as they cook. If you're not sure when they're done, you can use a timer.
Marinate the eggs for at least a few hours. To infuse the eggs with the flavor of the soy sauce mixture, it's important to let them marinate for at least a few hours (preferably overnight). This will ensure that the flavor penetrates the egg white and yolk.
Serve the eggs at room temperature. Soy sauce eggs are best served at room temperature, so make sure to take them out of the fridge at least 30 minutes before serving.
Add them to a snack plate. Level up your charcuterie plates with these addictive soy sauce eggs - you'll never go back! Pair with crunchy crackers and crisp vegetables for optimal snacking.

Storing and Freezing Instructions

How to Store

Store soy sauce eggs in an airtight container in the marinade mixture for up to 3 days, or remove from the marinade and store for 3 days total (including marinating time) for milder flavor.

How to Freeze

It's not recommended to freeze soy sauce eggs because the texture of the eggs will be tough when thawed, but you can freeze leftover marinade to use in dressings, stir fries, and more for up to 3 months. Transfer the stock to an airtight container or freezer bag, leaving room for the liquid to expand, and freeze. Thaw in the refrigerator before using.

More Recipes

Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.

Recipe