shoyu egg

Prepare the perfect ajitama ramen egg, with or without a sous vide. These Japanese soft-boiled eggs are full of umami with a touch of sweetness.  Ajitama are great for much more than just ramen; use them as a snack, on a salad, with rice, or on toast.

Ajitama Ramen Egg Recipe (sous vide and non sous vide options)

eggs

tbsp white vinegar (optional

mirin

sake

tbsp sugar

garlic (minced)

soy sauce

Sous Vide Method:Preheat water plus 1 tablespoon of vinegar to 194°F (90°C). Prick a hole on the fat end of the egg with a needle or tack and gently drop in the four eggs (shell-on), cooking for 8 minutes and 30 seconds precisely. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Steamed Method:Fill pot with 1.5 inches of water and insert steamer and cover. Boil water to a hard boil.Prick a hole on the fat end of the egg with a needle or tack and add four eggs to steam for precisely 7 minutes. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Boiled Method:Fill pot with 4 cups of water plus 1 tablespoon of vinegar. Bring water to a rolling boil. Prick a hole on the fat end of the egg with a needle or tack and carefully add 4 eggs with a slotted spoon. Lower heat slightly to bring water to a simmer. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Three Options for Cooking Eggs

Combine mirin and sake in a small saucepan.

Heat saucepan on medium high heat to a boil. Lower the heat to a simmer and add sugar. Stir to dissolve sugar. Simmer for roughly one minute in total.

Remove from heat, add minced garlic, and cool completely. Use the fridge to cool if needed.

Add soy sauce

To Make the Marinade

Place the eggs in a Ziploc bag or airtight container and add the marinade. A Ziploc bag will create the most coverage for the eggs. If you prefer to use a container, you may need to increase the amount of marinade or dilute the marinade with water and marinate it for longer. We want the eggs fully covered in marinade.

If using a Ziploc bag, squeeze excess air out of the bag and seal. Use a clip or rubber band to pinch the bag just above the eggs to help fully submerge the eggs. Refrigerate in marinate for 12 hours. Eggs may be kept refrigerated 3-4 days.

To Marinate the Eggs

Cut In half lengthwise. A sharp knife, clean fishing line, or a wire cheese cutter will help keep the cut clean.

To Serve

Easy Shoyu Eggs – a batch of rich and delicious Japanese soy sauce eggs, perfect as a side dish, part of your main meal, or even for snacking. With just 5 minutes of prep time, you can easily make these umami-filled eggs.

Shoyu Egg Recipe

water

sugar

Make the hard boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.

In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.

I Just deviled them today it's pretty great

I wonder if you could devil them?  Has anyone tried?

Can you re-use the sauce for a couple weeks? (for multiple batches of eggs) or is this a no no.

I had not heard of dark soy sauce, so I did some internet research &amp; now I’m REALLY confused about what to use! What I read said that most supermarket brands were a type of dark...what? Do you have some brands to recommend? I have both regular &amp; less sodium Kikkoman soy sauce for general everyday use.

I've been making the soy sauce eggs for years. I often add sugar, lemon, or anything that sounds interesting. I will also drop a few into the deep fryer for a different and unique texture and taste....

It's probably best to go by observing the color in the photo here and if necessary extend the soaking/steeping time for desired result. After an hour, my eggs didn't have enough soy flavor and color. It's a simple fix.

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Ajitama Ramen Egg Recipe (sous vide...

Shoyu Egg Recipe

Top 2 shoyu egg recipes from across the web

The most viewed shoyu egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ajitama Ramen Egg Recipe (sous vide...

Shoyu Egg Recipe

The most viewed shoyu egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine