Description
These soy sauce marinated eggs are the ultimate comfort food—jammy yolks and savory, soy-stained whites that taste like they’ve been marinating for days. Perfect for ramen, rice bowls, or eating straight from the jar.
Ingredients
Scale
- 6 large eggs (room temperature)
- ½ cup soy sauce (Kikkoman or San-J recommended)
- ¼ cup mirin
- ¼ cup water
- 2 tablespoons sugar (brown or coconut sugar work)
- 2 cloves garlic, smashed (optional)
- 1 teaspoon sesame oil (for serving, optional)
Instructions
- Bring a saucepan of water to a rolling boil (enough to cover eggs by an inch). Add a pinch of salt.
- Gently lower eggs into boiling water using a slotted spoon. Set timer for 6 minutes 30 seconds.
- Boil for exactly 6 minutes 30 seconds for jammy yolks.
- Transfer eggs to a bowl of ice water and let sit for at least 5 minutes.
- Peel eggs carefully under cold running water.
- In a jar or bowl, combine soy sauce, mirin, water, sugar, and smashed garlic. Stir until sugar dissolves.
- Place peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate.
- Refrigerate for exactly 8 hours.
- Remove eggs from marinade, slice in half, and drizzle with sesame oil if desired. Serve cold or at room temperature.
Notes
Room temperature eggs are key to prevent cracking. Don’t overcrowd the pot—boil no more than 6 eggs at a time. Peel under running water if shells stick. Reuse marinade once within 48 hours (strain and boil first). For best flavor, marinate exactly 8 hours; longer than 12 hours makes eggs too salty.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 75
- Sugar: 2
- Sodium: 450
- Fat: 5
- Saturated Fat: 1.5
- Carbohydrates: 2
- Protein: 6
Keywords: ramen eggs, soy sauce eggs, marinated eggs, jammy eggs, Japanese eggs, easy recipe, cozy recipe