Soy Sauce Eggs (Shoyu Tamago)

Full of sweet, salty, savoury funkiness, the flavour of these jammy Soy Sauce Eggs, also known as ramen eggs, will absolutely delight you!

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Soy Sauce Eggs (Shoyu Tamago)

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Large Eggs Low-Sodium Soy Sauce Sesame Oil Honey Rice Vinegar Warm Water

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Make the marinade. In a medium bowl, combine soy sauce, sesame oil, honey, vinegar, and water.

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Boil the eggs. Bring water to a boil then lower to a simmer. Carefully add the eggs. Bring to a boil again and immediately set a timer for 6 minutes and 30 seconds.

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Prepare ice bath. Fill a bowl with cold water and ice. Transfer eggs to ice bath and let cool for 7-10 minutes. Peel the eggs.

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Marinate the eggs. Place eggs in marinade. Cover and refrigerate for 2 hours or overnight, turning them over halfway through.

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Remove eggs from the soy sauce marinade. Once the eggs look dark brown all over, remove from marinade. Refrigerate eggs until ready to serve for up to 2 days.

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To serve: Slice the eggs in half lengthwise. Enjoy them over noodles, sticky rice, or just on their own as a heavenly snack.

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Expert tip

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sandravalvassori.com

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Soy Sauce Eggs (Shoyu Tamago)

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Full of sweet, salty, savoury funkiness, the flavour of these jammy Soy Sauce Eggs, also known as ramen eggs, will absolutely delight you!