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    Recipes » Soup » Asian Soups

    Soy Sauce Eggs

    Published: Oct 28, 2021 by Marissa Stevens · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe
    soy sauce eggs sliced in half on a black plate.

    Soy Sauce Eggs are a quintessential ramen topping that you can make at home with just 4 simple ingredients and 5 minutes of prep. They'll be ready to enjoy in a few hours and are even better when marinated overnight.

    soy sauce eggs sliced in half on a black plate.

    What would a ramen bowl be without soft cooked egg halves bobbing around with their vibrant, runny yolks and soy sauce tinged whites? But don't limit these versatile eggs to just a soup topper. They're wonderful served over rice or noodles, atop stir fried vegetables or just on their own as a snack!

    Jump to:
    • Ingredients You Need to Make Soy Sauce Eggs
    • How long do soy sauce eggs last?
    • Build Your Perfect Bowl of Ramen
    • Soy Sauce Eggs
    • 💬 Comments

    Ingredients You Need to Make Soy Sauce Eggs

    Soy Sauce Eggs Ingredients on a white marble board.
    • Eggs: large or x-large eggs
    • Water: ideally filtered
    • Soy Sauce: ideally Japanese style soy sauce (shoyu)
    • Mirin: or sake
    • Ginger: fresh ginger root

    To make Soy Sauce Eggs (Ajitsuke Tamago, "marinated half cooked egg" ), a traditional ramen component, you'll cook the eggs and prepare marinade separately before combining them. The eggs are best soft boiled, so the whites are cooked through and their runny yolks remain. Simmering the marinade ingredients separately allows the flavors to meld before adding the eggs. 

    hard boiling eggs
    soft boiled eggs in ice bath
    soy sauce marinade simmering in saucepan.
    soy sauce marinade in saucepan.
    soft boiled eggs in a glass jar in soy sauce marinade.

    How long do soy sauce eggs last?

    Once you've added the soft boiled eggs to the marinade, they'll be ready to enjoy in a few hours. They're best when refrigerated overnight to allow the flavors to permeate, and the whites to firm up slightly while the yolk gets creamier. The longer they stay in the marinade, the stronger the flavor will become and, left too long, the eggs will become hard and rubbery. So plan on enjoying them within three days. 

    soy sauce eggs sliced in half on a black slate board.

    Build Your Perfect Bowl of Ramen

    • My ultra-simple Pork Belly Ramen
    • Miso Ramen Broth
    • Shoyu Ramen Broth
    • Homemade Ramen Noodles
    soy sauce eggs sliced in half on a black plate.

    Soy Sauce Eggs

    Marissa Stevens
    A quick and easy recipe to marinate eggs for topping ramen bowls or to enjoy over rice or on their own! Recipe adapted from Ramen: Japanese Noodles and Small Dishes
    5 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 7 mins
    Marinating Time 3 hrs
    Total Time 3 hrs 12 mins
    Course Condiment
    Cuisine Japanese
    Servings 6 eggs
    Calories 97 kcal

    Ingredients
      

    • 6 large eggs
    • ½ cup water
    • ½ cup soy sauce
    • 3 tablespoons mirin
    • 1 tablespoon coarsely chopped fresh ginger root

    Instructions
     

    • Prepare an ice bath for the eggs.
    • Add enough water to a medium saucepan to cover eggs and bring to boil; slowly lower eggs into boiling water to keep them from cracking (see recipe note). Reduce heat to simmer and cook 7 minutes; transfer eggs to ice bath.
    • Meanwhile, combine water, soy sauce, mirin and ginger in a small saucepan over medium heat; bring to boil. Reduce heat and simmer 5 minutes. Carefully pour mixture into a glass quart jar; set aside to cool.
    • When eggs are cool enough to handle, peel by gently tapping eggs all over on the counter or a cutting board, then rolling with your palm using gentle pressure. Starting from the bottom peel away shell and membrane. Rinse off any tiny shell fragments with cold water.
    • Carefully lower peeled eggs into marinade; cover and refrigerate for at least 3 hours and ideally 1 day before serving. For the best flavor and texture, enjoy within 3 days.

    Notes

    1. Or place the eggs in a steamer basket over boiling water in a medium saucepan. Cover and steam 7 minutes; transfer to ice bath and continue with recipe.

    Nutrition

    Calories: 97kcalCarbohydrates: 5gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 186mgSodium: 1217mgPotassium: 115mgFiber: 1gSugar: 3gVitamin A: 270IUVitamin C: 1mgCalcium: 33mgIron: 1mg
    Keyword cravings
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Asian Soups

    • Birria Ramen
    • Spicy Chicken Noodle Soup
    • Shoyu Ramen Broth
    • Miso Ramen Broth

    Reader Interactions

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      Recipe Rating




    1. Lena says

      August 23, 2022 at 10:22 pm

      What can you use the marinade for after the eggs are done? It feels like a waste to just throw it away.

      Reply
      • Marissa Stevens says

        August 25, 2022 at 7:39 pm

        Hi Lena! You can reuse the marinade for one or two more batches of eggs.

        Reply
    2. Jill says

      August 01, 2022 at 8:07 pm

      5 stars
      Thank you for sharing this recipe! I used apple cider vinegar w sugar as substitute to mirin. It taste good but i shall buy me a mirin soon and follow this instructions. Have you tried reusing the soy mixture for another batch of soft boiled eggs?

      Reply
      • Marissa Stevens says

        August 01, 2022 at 8:48 pm

        My pleasure, Jill! Great question. Yes, I've reused the marinade for a second batch and it worked just fine.

        Reply
    3. Connie says

      November 15, 2021 at 9:52 pm

      What can I use as Mirin substitute (non-alcoholic, it an allergy), or can I just leave it out?

      Reply
      • Marissa Stevens says

        November 16, 2021 at 7:52 am

        Hi Connie! I'd substitute an equal amount of unseasoned rice vinegar (3 tablespoons) along with 1 1/2 teaspoons of sugar.

        Reply
    4. Valentina says

      November 03, 2021 at 3:43 pm

      My favorite part of the ramen bowl. (My son's too.) I've made tea eggs but I've never tried these. This has inspired me to do so! 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        November 06, 2021 at 9:39 am

        I'm so excited for you and your son to taste these, Valentina!

        Reply
    5. David @ Spiced says

      October 29, 2021 at 4:49 am

      5 stars
      You've been on the ramen bowl kick lately! I love it! These soy sauce eggs sound fantastic, and I could definitely go for a batch. I love how you can prep a bunch at one time, too!

      Reply
      • Marissa Stevens says

        November 06, 2021 at 9:39 am

        haha...you're right about that, David! It's such a fun cooking project to make a ramen bowl just the way you like it.

        Reply
    6. Ben | Havocinthekitchen says

      October 28, 2021 at 12:17 pm

      These eggs look terrific! I love the gorgeous vibrant egg yolks and this lovely brown-dyed exterior. Look forward to the recipes with these eggs.

      Reply
      • Marissa Stevens says

        October 28, 2021 at 3:57 pm

        Thanks, Ben! These eggs really are so flavorful and versatile.

        Reply
    7. angiesrecipes says

      October 28, 2021 at 8:11 am

      They are so perfectly done!

      Reply
      • Marissa Stevens says

        November 06, 2021 at 9:40 am

        Thanks Angie!

        Reply

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