Description
These savory soy sauce marinated eggs, known as Shoyu Tamago, are the perfect jammy-tender addition to ramen, rice bowls, or as a protein-packed snack. With deep umami flavor and sweet-salty balance, they’re easy to make and even easier to love.
Ingredients
Scale
- 6 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/2 cup water
Instructions
- Fill a saucepan with water and bring to a boil.
- Gently lower the eggs into the boiling water and cook for exactly 7 minutes.
- Transfer the eggs immediately into an ice bath and chill for at least 5 minutes.
- Peel the eggs carefully and set aside.
- In a small saucepan, combine soy sauce, mirin, sugar, rice vinegar, and water. Heat gently until sugar dissolves, then let cool completely.
- Place peeled eggs in a zip-top bag or container and pour in the marinade.
- Seal tightly and refrigerate for at least 4 hours, preferably overnight. Flip halfway if eggs aren’t fully submerged.
- Slice and serve as desired.
Notes
- Older eggs peel easier than fresh ones.
- Let marinade cool before adding eggs to avoid overcooking.
- Marinate up to 48 hours for deeper flavor.
- Do not freeze marinated eggs.
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 2g
- Sodium: 430mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: shoyu tamago, soy marinated eggs, ramen eggs, japanese eggs, jammy eggs, soft boiled eggs