Soy Sauce Eggs: Recipe, Korean, Japanese and More

Soft-boiled, peeled, and marinated in a seasoned, sweetened soy sauce, soy sauce eggs acquire a coffee-brown color and a flavorful infusion of salty, somewhat sweet, garlicky, and ginger. There are several variations on how to prepare soy sauce eggs; some call for soft-boiling the eggs and then braising them in soy sauce; however, this results in eggs that are rubberier and chalkier than I want. I like mine marinated in soy sauce after they are taken off the stove and simmered until the yolks are jammy.

Soy Sauce Eggs

Though this recipe is simple and fast, prepare ahead of time as the eggs must marinade for 4 hours or even overnight. You can marinade them for shorter periods of time if you’re eager to eat them. While you’re enjoying the eggs, just drizzle some of the marinade over them. If not, serve them cold as a snack or over a bowl of soup or rice. In this article, we are talking about this recipe. So, keep reading to know more about it.

Soy Sauce Eggs Recipe

This recipe for soft-boiled and hard-boiled Chinese soy sauce eggs is really simple to prepare and has a flavorful, aromatic, and slightly sweet marinade that is well-balanced. I’ve also included a few quick one-bowl dinner ideas that you can create with these soy sauce eggs. You must try this recipe for soy sauce eggs if, like me, you adore eggs. Not only are eggs extremely tasty when eaten on their own, but they can also be quickly used to construct a variety of quick meals, including ramen bowls.

To get the finest outcome, we tested the marinade through numerous experiments. We experimented with various proportions of spices and seasonings. We also experimented with a variety of soy sauce to water ratios. A tiny portion of the eggs will be floating above the marinade when you first add them to the mixture. You don’t have to apply pressure to them. After absorbing the marinade, the eggs will sink. The portion of the egg that comes into contact with the weight will not marinade effectively if you submerge the eggs in a weight (a plate, for example).

More Details

This is wonderful news if you enjoy runny yolks. The marinade will gradually cure the yolks, making them creamier. It’s okay if the eggs turn out a little underdone. On day three, the yolks will have thickened over night and become incredibly creamy and tasty. Whisk the sugar and water in a quart-sized jar or container (that has a cover) until the sugar dissolves. Then, add the vinegar, soy sauce, chilli garlic sauce, and scallions.

Make sure all of the eggs are submerged when you place them in the soy sauce mixture.

Put the lid on and let it marinade for a minimum of two and a maximum of twenty-four hours in the fridge. Take the eggs out of the liquid and arrange them however you choose. We adore them split in half and served with diced scallions, sesame oil, pickled red onion, and freshly cracked pepper. For a quick and satisfying supper, they taste great served over rice, ramen, or a salad.

Soy Sauce Eggs Korean

  • 10 pcs Eggs
  • Salt
  • 4 cups Water
  • 5 grams Dried Kelp
  • 200 grams Korean Radish
  • Soy Sauce Marinade
  • 1 cup Soy Sauce
  • 1 cup Kelp and Radish Stock
  • 1/2 cup Sugar or Erythritol
  • 2 stalks Scallions Chopped
  • 1/2 of Whole Onion Diced
  • 2 pcs Jalapeño Dressed and diced, Optional
  • 1 tbsp Minced Garlic
  • 1 tbsp Sesame Seeds
  • Sesame Oil For garnish


  • Add salt and water to a pot and cook the eggs until they are soft.
  • After putting your eggs in the saucepan, turn the heat up to high.
  • Cover the water for exactly six to seven minutes after it begins to boil.
  • Place the eggs in an ice bath or cold water as soon as the timer goes off.
  • Peel the eggs after they have cooled.

Boil the radish and kelp for 20 minutes to prepare the stock. After that, leave it to cool. Mix stock, sugar, and soy sauce together. Stir until the sugar is completely dissolved. Add the sesame seeds, jalapeño, onion, scallion, and garlic that have been diced. Stir well. Taste and make necessary adjustments. After adding the eggs, let them marinade for two to four days.

Soy Sauce Eggs

If you’re a fan of ramen, you’ve probably had Shoyu Tamago, which is another name for ramen eggs or Japanese soy sauce eggs. These eggs are marinated in a dark soy sauce mixture for several hours or overnight after being soft-boiled to maintain their gooey centre. The outside of the peeled eggs becomes a medium to dark brown colour as they absorb the salty-sweet soy-based marinade. The marinade does not fully permeate into the inside of the egg, so even while the exterior will taste fabulously salty, the saltiness is still fairly bearable. Soy sauce eggs are not only incredibly tasty when topped with ramen bowls, but they’re also fantastic as a light snack or when paired with steamed rice or a bowl of noodles.

Soy Sauce Eggs Japanese

Getting the water ready to boil

Fill a big saucepan with water first. This water can be either hot or chilly. Ascertain that there is sufficient water in the pot to allow the eggs to sit comfortably (do not overcrowd it) and that the water level is at least one inch above the eggs. Without adding the eggs, place the pot on high heat and heat it until it boils. Additionally, add some vinegar or salt to the water. If there are tiny pores in the water, the egg whites won’t seep out because of the salt or vinegar in it. If the cracks are large enough, though, this won’t stop the egg white from spilling. Take the saucepan off the hob for a little while once the water is boiling. This will cause the water’s bubbles to momentarily decrease.

Drop the eggs into the boiling water now, very gently. Replace the top and bring it back to a boil after adding all of the eggs. To cook the eggs, reduce the heat to a simmer and set a timer. The eggs are less likely to crack from scuffs and bumps throughout this cooking process.


It’s time to cook Jimmy Eggs. When making soft boiled ramen eggs, time is everything! Delicious, jammy yolks are the key to excellent ramen eggs. Not totally set, but not too runny either. As you can see from the photos in this post, 6 and a half minutes for a set white and a jammy/runny yolk. My favourite is this. To avoid overcooking, the eggs must be cooled down rapidly after cooking. After removing the eggs, place them in an ice bath or a dish filled with the coldest water possible from the faucet or sink. Let the water run for a few minutes. This only functions with extremely cold tap water.

The instant the eggs are submerged in the ice water bath, they cease to cook. The ice bath can be prepared while the eggs are frying. Peel the eggs carefully after they’ve cooled. These eggs are softer than hard boiled eggs, so take careful not to break them when peeling them.

Settling the Eggs

In a jar, combine all of the marinade’s components. Make sure the marinade has cooled to room temperature if you boil it (with the spices). Make sure the eggs are mostly submerged when you place them in the marinade. To ensure that the eggs are well marinated, you might need to shake them up every now and then. The eggs will marinade and colour nicely in around two hours because of the black soy sauce, but you can leave them in for longer. Add a little water to the marinade if you intend to marinate the eggs for more than eight hours. By doing this, the eggs won’t get overly salty. You can now consume the eggs however you’d like.

Soy Sauce Eggs without Mirin

In the same container you’ll use to preserve the eggs, combine all of the marinade ingredients. In a pot, bring the water to a boil. There should be enough water to completely submerge the eggs. Once boiling, carefully transfer six recently refrigerated eggs into the pot. For seven minutes, set a timer. As it cooks, get an ice bath ready. When the allotted time has elapsed, immediately submerge the eggs into the ice water to halt the cooking process and let them sit there for a minimum of fifteen minutes. Gently peel the egg. Once all of the eggs have been added to the marinade, chill for at least four hours. It will taste better the longer you marinade it. Have fun.

Soy Sauce Eggs Instant Pot

  • Boil Master Stock: Put the frozen master stock into the pressure cooker if you’re using premade frozen master stock. For ten minutes, cook on high pressure with the cover closed. Release the lid quickly and cautiously. Transfer all of the Chinese master stock to a medium-sized bowl and let it cool.
  • Apply pressure Cook Eggs: Put the pressure cooker’s steamer basket inside. Pour a cup of cold, running tap water into the kettle. The eggs should then be placed in the steamer basket. If you use fresh eggs from the refrigerator and use an electric pressure cooker, close the cover and cook on Low Pressure for 5 minutes (for soft-boiled eggs) or 14 minutes (for hard-boiled eggs).
  • Carefully crack open the cover, then plunge the eggs into an ice bath for five minutes to shock them. With caution, remove the shells.
  • Taste Infusion: Transfer all the eggs into the medium-sized bowl of Chinese master stock that is just warm enough for you to stick your finger in. To absorb some of the Chinese master stock, place a paper towel over the eggs.
  • Refrigerate the bowl of eggs and Chinese master stock for a minimum of two hours after it has cooled down. The longer the better, the more time the eggs will have to absorb the flavours of the soy sauce.
  • Serve: The Chinese master stock with eggs can be served cold or warmed in a pot over medium-low heat.

Some Frequently Asked Questions

Can I reuse the marinade for more eggs?

Of course! You can reuse this marinade for ramen eggs. You can use the marinade for up to three weeks. I keep it in the refrigerator in an airtight container and use it again when I’m making more eggs. Occasionally, I might marinate chicken in a small amount of the marinade to create caramelised soy chicken, as in this simple chicken ramen recipe. Although this recipe differs slightly from the traditional marinated egg recipe, you’ll really enjoy the mushroom soy sauce addition that makes these ramen eggs even better.

Are eggs with soy sauce gluten-free?

You can make the soy sauce eggs gluten-free by using tamari or coconut aminos. I want to make two of these. Use a very large saucepan so the eggs have plenty of room if you wish to fry a dozen eggs at once. In addition to failing to cook properly, crowded eggs may break easily from stumbling into one another. You will need to prepare one and a half recipes of the marinade in order to marinate twelve eggs at once.

Does the Instant Pot’s egg setting function?

Install the Instant Pot, shut off the steam release valve, and set it to “sealed.” On the Instant Pot, press the “Egg” button. Usually, the pot will be pressure-cooked for five minutes. Hard-boiled eggs will be the outcome of this. Use the “-” option to shorten the cook duration to four minutes if you’d prefer soft-boiled eggs.

Do eggs with soy sauce spoil?

The soy-marinated eggs keep well in the fridge for up to four days. After letting them marinade to the colour and flavour you’ve desired, transfer them to a fresh, sealed container to prevent them from getting too salty.

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