shoyu tamago

Soft boiled eggs are marinated overnight in soy sauce, rice vinegar, sesame oil, and garlic to create a burst of umami flavor! Serve with sticky rice and sliced seaweed. Perfect for breakfast, lunch, or dinner, and fantastic with ramen or spicy noodles! Vegetarian, GF, DF

Soy Sauce Eggs with Jammy Yolks (Shoyu Tamago)

eggs (see note below)

soy sauce

Tbsp rice vinegar

½ Tbsp sesame oil

garlic (thinly sliced)

Sticky rice

Seaweed

Soft boil the eggs. Bring a large pot of water to a rapid boil. Set a timer for 7 minutes, click start, then immediately (and carefully!) lower eggs into water. Do not lower the temperature.

Prepare the ice bath. Fill a large mixing bowl with cold water + lots of ice. When there&#39;s 15 seconds left on the timer, begin transferring eggs to the prepared ice bath. Let soft boiled eggs cool for 5 minutes, then gently crack the egg on a hard surface loosening the shell on all sides. Peel the egg inside the ice bath. This helps to ensure the shell peels off more easily.

Marinate the eggs. Combine ¾ cup low-sodium soy sauce, 3 Tbsp mirin, ½ Tbsp sesame oil, and 2 thinly sliced garlic cloves in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.

Slice, then serve. When ready to serve, carefully slice each egg in half or quarters, then serve over sticky rice with thinly sliced seaweed. Eggs will keep for 2 days.

https://content.jwplatform.com/videos/wPWss9EE.mp4

Soft boiled soy sauce eggs are the definition of umami! Eggs marinate overnight in a mixture of soy sauce, rice vinegar, sesame oil, and garlic. Best served over sticky rice with sliced green tea seaweed. An insanely flavorful breakfast, lunch, or dinner! Referred to at Japanese restaurants as Shoyu Tamago.

Soy Sauce Eggs

Full of sweet, salty, savoury funkiness, the flavour of these jammy Soy Sauce Eggs, also known as ramen eggs, will delight you! Enjoy them over noodles, sticky rice, or just on their own as a heavenly snack. 

Soy Sauce Eggs (Shoyu Tamago)

eggs

sesame oil ((optional))

Tablespoon honey (or any sweetener of your choice)

Tablespoons rice vinegar

water

In a medium bowl, whisk together the soy sauce, sesame oil, honey, vinegar, and water.

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.

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.

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.

Place peeled eggs in the soy sauce marinade, then cover and refrigerate for 2-6 hours or overnight. If the marinade doesn&#39;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.

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.

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Soy Sauce Eggs (Shoyu Tamago)

Top 2 shoyu tamago recipes from across the web

The most viewed shoyu tamago 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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Soy Sauce Eggs with Jammy Yolks (Sh...

Soy Sauce Eggs (Shoyu Tamago)

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