soy marinated eggs

Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup, for other noodle and rice dishes or even as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Soy-Marinated Ramen Eggs

eggs

tBsp white vinegar

garlic

ginger

tBsp brown sugar

soy sauce

mirin sauce (optional)

water

Carefully prick the large end of the eggs with a needle or an egg piercer.  This will allow the air to escape the shell to give you a smooth, rounded end to your egg.

Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious. 

Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*

First, slice 3 pieces of ginger and chop or smash the garlic. **

Heat up the soy sauce and mirin sauce together with the sugar, garlic and ginger. Keep on the heat for a couple minutes until the sugar dissolves and the mixture caramelises a bit.

Turn off the heat and add 1.5 cups of water. Remove the ginger and garlic. ***

Carefully peel the eggs. To have a perfect egg white surface, gently tap the egg against a hard surface to break the shell in multiple spots and they'll be easier to peel. 

Transfer the eggs to a glass container and cover them with the soy sauce mixture. Marinate for a minimum of 3 hours ( This can be done at room temperature, although any longer then I'd transfer them to the fridge).

In as little as 3 hours, you get marinated, slightly coloured eggs with a runny gooey yolk. You can then either remove the eggs and store them in the fridge for up to 4 days. Alternatively, leave the eggs in the marinade in the fridge.These are now ready to add to your favourite dishes or eat as a snack. I love to enjoy them with a warming bowl of ramen.

As soon as 6 minutes are over, place the eggs in ice water ( an ice bath) for 4-5 minutes. Alternatively, you can run cold water over them for a minute or two ( until the eggs are completely cooled down). This is crucial to stop the cooking process and keep the egg yolk creamy. To Prepare The Marinade:

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Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup and as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Simple Soy-Marinated Ramen Eggs

Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They&#039;re also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they&#039;re called ajitama or ajitsuke tamago and is often served atop a bowl of ramen.

Ramen Eggs - Soy Sauce Marinated Eggs

Tablespoon vinegar (for easy peeling)

water or stock

mirin (see Note 1 for substitutions)

soy sauce ((optional

Soft Boil Eggs

Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easy peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs from the refrigerator. See Note 2.Stir the eggs in one direction for the first 30 seconds for an even cross section.

Peel Eggs

Peel eggs: After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

Marinate Eggs

Marinate eggs: Place a ziplock plastic bag in a small bowl or cup for stabilization. Then add the water or stock, soy sauce, mirin, and optional dark soy sauce to the plastic bag. Gently place the eggs inside the bag and squeeze air out of the bag to ensure the eggs are covered in the marinade. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste.Marinate in soy mirin mixture for up to 3 days in the fridge.

Serve with Ramen

Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!

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)

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)

sesame oil ((optional))

Tablespoon honey (or any sweetener of your choice)

Tablespoons rice vinegar

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