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How to Make the Best Marinated Soy Sauce Eggs

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I have always loved eggs. Hard-boiled eggs, soft-boiled, you name it, I’ve had it. And probably on a regular basis, too. So come check out my new favorite way to make soy sauce eggs!

After tons of great feedback from my recently published chili scrambled eggs recipe, I have been searching for the next new egg recipe for my readers. Today, I think we found it!

Homemade soy sauce eggs with jammy yolks.

โ€‹Soy Sauce Eggs Ingredients

  • Water for boiling
  • 6 Eggs
  • 1 cup of water (for the marinade)
  • 2 tablespoons of sugar
  • 3 tablespoons of rice wine vinegar
  • 1 cup of soy sauce (use low sodium for longer marinade times, or they will come out quite salty)

Soy Sauce Eggs Recipe Instructions

  • Step 1: Bring a medium-sized pot of water to a boil.
  • Step 2: Carefully lower the eggs into the boiling water using a strainer or slotted spoon. Note: You want enough water so that the eggs are completely submerged.
  • Step 3: Set a timer for 7 minutes to boil your eggs. This cooking time reflects refrigerated eggs. Set your timer for 6 minutes for room-temperature eggs.
  • Step 4: While the eggs cook, prepare a small pot of cold water and ice to create an ice bath. Basically, we want to completely stop the eggs from cooking so the yolk doesn’t continue cooking and harden up.
  • Step 5: As soon as your timer goes off, use that strainer we were using earlier to carefully transfer each egg to the ice water bath. 
  • Step 6: Next, peel off the shells. I just crack them around the middle and pull the shell off, but I know each one of you probably has your own method.
  • Step 7: Finally, we need to make our marinade. Dissolve the sugar in one cup of water, then stir in the remaining ingredients: rice wine vinegar and soy sauce.
  • Step 8: Carefully place the eggs in a small zippered bag (I put the bag in a small container to hold everything together) and then pour the marinade on top.
  • Step 9: Marinate the eggs in the fridge for anywhere from two hours to overnight, depending on your preference.

Note: If you use regular soy sauce, 2-4 hours is plenty of time. For low-sodium soy sauce, you can marinate it a bit longer. Just know the longer the eggs are in the marinade, the saltier they become.

Serve over ramen noodles or rice.

Soy sauce eggs with a jammy yolk sliced in half on a serving plate.

Soy Sauce Eggs Cooking Tips

Use a timer for the best results.

I’ve made these enough times to realize these go from a nice jammy yolk to full-on hard-boiled eggs in no time. So don’t guess!

Feel free to take a look at these pictures, and you can adjust the time up or down a few seconds to get the exact yolk you want.

Soy sauce eggs after they have marinated are on a serving dish with a few eggs in the background.

Does the size of the egg make a difference?

Yes, the size of the eggs may affect the outcome, but you really will need to play around with this recipe as it’s not a one-size-fits-all.

Plus, it’s super easy to make, and you can use the same marinade a second time. (just use it right away after marinating your first batch of soy eggs)

How do I store these soy sauce eggs?

I store them in an airtight container for no more than three or four days. 

Adjust the marinade ingredients as needed.

I tried to use simple ingredients with this recipe, but feel free to make substitutions as needed. I know many people prefer to leave out the sugar or reduce the amount, which is perfectly acceptable.

Another great option, if you have it, is to add a touch of ginger to the marinade. You don’t need a lot to add some great flavor! It’s especially delicious with a large bowl of ramen!

What are soy sauce eggs?

Soy sauce eggs may better be known as shoyu tamago, which originated in Japan. They are soft-boiled eggs, marinated, and traditionally served over ramen. I also enjoy them plain as a side dish or over rice.

Protein packed ramen eggs set out as a snack on a marble table.
De shelled and sliced soy eggs on a wooden board with fresh brown eggs in the background.

โ€‹Enjoy these perfect soy sauce eggs!

I do hope that you enjoyed this simple recipe. It really only takes a few minutes to throw together, and you let the marinate do the rest!

Oh, how I love eggs! Whether it be my eggs in a bagel recipe or a side to my favorite potsticker recipe, this is such a great way to reap the benefits and enjoy a unique recipe in the process!

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Homemade soy sauce eggs with jammy yolks.

Soy Sauce Eggs Recipe

Laura Ascher
This delicious and easy soy sauce egg recipe takes soft-boiled eggs to a whole new level. Perfectly cooked eggs are marinated in a mouth-watering blend of soy sauce and rice wine vinegar, giving them a savory and slightly sweet flavor that pairs perfectly with any dish.
5 from 9 votes
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Appetizers
Cuisine Japanese
Servings 6
Calories 112 kcal

Ingredients
  

  • Water for boiling
  • 6 Eggs
  • 1 cup of water for the marinade
  • 2 tablespoons of sugar
  • 3 tablespoons of rice wine vinegar
  • 1 cup of soy sauce use low sodium for longer marinade times or they will come out quite salty

Instructions
 

  • Bring a medium-sized pot or dutch oven of water to a boil.
  • Carefully lower the eggs into the boiling water using a strainer or slotted spoon. You want enough water so that the eggs are completely submerged. Stir every couple of minutes.
  • Set a timer for 7 minutes to boil your eggs. This cooking time reflects refrigerated eggs. Boil for six minutes for room-temperature eggs.
  • While the eggs are cooking, prepare a small pot of cold water and ice to create an ice bath. Basically, we want to completely stop the eggs from cooking so the yolk doesnโ€™t continue cooking and harden up.
  • As soon as your timer goes off, use that strainer we used earlier to carefully transfer each egg to the ice water bath.ย 
  • Next, peel off the shells. I just crack them around the middle and pull the shell off, but I know each one of you probably has your own method.
  • Finally, we need to make our marinade. Dissolve the sugar in one cup of water, then stir in the remaining ingredients: rice wine vinegar and soy sauce.
  • Carefully place the eggs in a small zippered bag (I put the bag in a small container to hold everything together) and then pour the marinade on top. Let the eggs marinate as long as you want. 2 hours to overnight, depending on your preference.

Notes

Note: If you use regular soy sauce, 2-4 hours is plenty of time. For Low-sodium soy sauce, you can marinade it a bit longer. Just know the longer the eggs are in the marinade, the saltier they become.
Serve over ramen noodles or eggs.
See the post for step-by-step pictures.

Nutrition

Serving: 1ozCalories: 112kcalCarbohydrates: 7gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 186mgSodium: 2409mgSugar: 5g
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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2 Comments

  1. 5 stars
    This was the first marinated eggs recipe Iโ€™ve ever tried. Thank you for creating a simple, yet delicious recipe! I will be making it on repeat. I served this over a stir fry with rice noodles. Delicious!!

5 from 9 votes (8 ratings without comment)

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