Description
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.
Ingredients
- 6 eggs
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
For boiling the eggs:
- boiling water
- ice (for ice water bath)
Instructions
- 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.
- When the time is up, remove the eggs and immediately place them in an ice water bath (a large mixing bowl filled with water and ice) for a few minutes.
- Once cooled down completely, crack and peel the shells carefully.
- In a mixing bowl or ziploc bag, add water, soy sauce, dark soy sauce, and sugar. Mix well until combined.
- 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.
- To serve, slice in half and serve on their own as a snack or as a topping in ramen or rice bowls.
Notes
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.
Freezing? 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.
- Prep Time: 15 minutes
- Marinate Time: 12 hours
- Category: Eggs
- Method: Marinate
- Cuisine: Japanese