Soy Sauce Eggs (Shoyu Tamago)
Ingredients
- 6 room temperature large eggs
- 3/4 cup low-sodium soy sauce
- 2 teaspoons sesame oil)
(optional
- 1 Tablespoon honey
or any sweetener of your choice
- 2 Tablespoons rice vinegar
- 1/4 cup warm water
Directions
- 1
In a medium bowl, whisk together the soy sauce, sesame oil, honey, vinegar, and water.
- 2
Bring a medium saucepan of water to a boil and a splash of white vinegar and a pinch of salt (*see notes). Lower to a simmer and carefully add the eggs (a skimmer makes this easier). Turn the heat to medium high (it should gently boil) and immediately set a timer for 6 minutes and 30 seconds. Use a wooden spoon or chopstick to swirl the water and eggs in a circular motion for the first minute or two that the eggs are boiling. This will help the heat distribute evenly as well as help keep the yolks in the center of the egg.
- 3
While the eggs are boiling, fill a large bowl with cold water and ice. When the timer goes off, use a slotted spoon (or skimmer) to transfer the eggs to the prepared ice bath. Let the eggs cool for 7-10 minutes.
- 4
Use a small spoon to gently crack the egg at the bottom wider end, then gently tap the egg all over. (See all my tips in post on how to peel an egg). Carefully peel all the eggs, occasionally dipping them back in the ice water to make the peeling easier.
- 5
Place peeled eggs in the soy sauce marinade, then cover and refrigerate for 2-6 hours or overnight. If the marinade doesn't fully cover the eggs, turn them over halfway through. Alternatively, place a small plate over the eggs to fully submerge them in the marinade.
- 6
Remove the eggs from the soy sauce marinade and carefully slice in half lengthwise. Refrigerate any unused eggs until ready to serve for up to 2 days.
Soy Sauce Eggs (Shoyu Tamago)
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About this Recipe
Craving those perfectly jammy, deeply flavored eggs often found in your favorite ramen bowls? This simple recipe for Soy Sauce Eggs, also known as Shoyu Tamago, brings that sweet, salty, and savory goodness straight to your kitchen. Get ready to elevate your meals with minimal effort.
What makes these Soy Sauce Eggs truly special is the harmonious balance of sweet, salty, and savory notes, creating a rich umami explosion in every bite. The thoughtful blend of soy sauce, honey, and rice vinegar infuses the eggs with a depth of flavor that is both complex and incredibly satisfying.
Prepare for an irresistible treat: eggs with yolks that are beautifully jammy and whites infused with a complex, savory-sweet marinade. The subtle funkiness from the marinade elevates the humble egg into something truly extraordinary, making them a delight whether served warm with noodles or chilled as a standalone snack. This recipe promises a deeply flavorful experience that is surprisingly easy to achieve.
This recipe is wonderfully adaptable to suit your pantry and preferences. Feel free to experiment with your preferred sweetener if honey isn't on hand—maple syrup or brown sugar can work beautifully. For a different aromatic note, the sesame oil is entirely optional, so you can omit it if you prefer or are out of stock. You can also adjust the warmth of the water to control the marinade's temperature.
These versatile Soy Sauce Eggs are perfect for elevating a simple bowl of ramen, adding a burst of flavor to sticky rice bowls, or simply enjoyed on their own as a satisfying and protein-rich snack. They're a fantastic addition to any meal needing an extra layer of savory depth, making them ideal for quick weeknight dinners or thoughtful weekend brunches.