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.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time12 minutesmins
Servings: 6eggs
Ingredients
6room temperature large eggs
3/4cuplow-sodium soy sauce
2teaspoonssesame oil(optional)
1Tablespoonhoneyor any sweetener of your choice
2Tablespoonsrice vinegar
1/4cupwarm water
Instructions
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'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.
Notes
Optional: add vinegar and salt to the boiling water. Apparently a splash of vinegar and a pinch of salt help soften the eggshell which makes it easier to peel. The difference is subtle but I do notice a difference and I’ll take all the help I can get to make peeling eggs easier.Eggs: The cooking time in this recipe is for large eggs that are NOT fridge cold. If using fridge cold eggs you will have to add about 30-45 seconds more cooking time. Similarly, do not use jumbo or medium eggs unless you adjust the time accordingly. Soy Sauce: Make sure to use low-sodium or the eggs will be too salty.Sweetener: If using any granular sugar, whisk to dissolve it in the warm water before mixing with the rest of the ingredients. If you happen to have Mirin, a staple in Japanese cuisine, you can use a 1/4 cup in place of the honey. Mirin is similar to sake but it is a little sweeter and contains less alcohol. If serving the eggs to young children, you may want to boil the soy sauce mixture for a minute or so to allow the alcohol to evaporate.Marinade: The soy sauce marinade can be reused for a few more batches. Keep refrigerated for up to 1 week. Boil briefly, then cool before reusing. Store marinated eggs: Once removed from the marinade, the marinated eggs can be stored in the refrigerator, tightly covered, for up to 3 days.