Soy Sauce Eggs with Soft Jammy Yolks Recipe

Why You’ll Love This Shoyu Tamago

This Shoyu Tamago recipe offers a simple way to add excitement to your meals, especially if you love flavorful twists on classic eggs. You’ll appreciate how it’s ready in just a few steps, making it ideal for busy days when you want something nutritious without much fuss. Plus, the soft, jammy yolks soaked in a savory marinade create a delightful taste that keeps you coming back for more.

One reason this recipe shines is its ease, taking only about 10 minutes of active time and using everyday ingredients you likely have on hand. It’s packed with health perks like high protein for muscle support and antioxidants from the soy sauce that aid digestion. Whether you’re adapting it for dietary needs or enjoying its unique flavor, Shoyu Tamago fits into many lifestyles and pairs well with meals like sticky rice, making it a versatile favorite. Preparation time is roughly 5 minutes, cooking time 7 minutes, and marinating time around 8 hours, for a total of about 8 hours and 12 minutes.

The nutritional info per egg includes about 86 calories, 1.1g carbohydrates, 7g protein, 6.1g fat with 1.7g saturated fat, 186mg cholesterol, 657mg sodium, and 1.1g sugar, so it’s a smart choice for watching your intake. Tips such as using eggs that are 4-5 days old help with peeling, while turning them during marinating ensures even flavor. This dish works great with options like ramen, noodles, grilled salmon, or roasted vegetables, adding a fun element to your table.

Essential Ingredients for Shoyu Tamago

To make this Shoyu Tamago recipe, you’ll need a few key items that bring out its signature taste. Let’s break down the ingredients to ensure you get everything right for that perfect jammy yolk and savory marinade. Remember, fresh and quality components make all the difference in simple dishes like this.

Full Ingredient List

• 6 large eggs (preferably 4-5 days old)
• ¾ cup low-sodium soy sauce (tamari can be used for a gluten-free option)
• 3 tablespoons mirin or rice vinegar
• ½ tablespoon sesame oil
• 2 medium garlic cloves, thinly sliced

These ingredients come together to create a marinade that infuses the eggs with umami and a hint of sweetness. For special options, swap soy sauce with tamari for gluten-free versions or experiment with rice vinegar if mirin isn’t available. Using slightly older eggs, as noted, makes peeling easier and helps achieve that ideal texture.

For more breakfast ideas, check out our blueberry cottage cheese breakfast bake recipe, which pairs well with eggs for a hearty start to your day.

How to Prepare the Perfect Shoyu Tamago: Step-by-Step Guide

Getting Shoyu Tamago just right is all about timing and a few easy steps, so let’s walk through it together. Start by gathering your ingredients and setting up your workspace to make things smooth. This method gives you those dreamy jammy yolks every time.

1. Soft boil the eggs by bringing a large pot of water to a rapid boil. Set a timer for 7 minutes and carefully lower the eggs into the boiling water without lowering the temperature.
2. Prepare an ice bath with cold water and plenty of ice. When the timer has 15 seconds left, transfer the eggs to the ice bath using a slotted spoon. Cool for 5 minutes.
3. Gently crack the eggshells on all sides while in the ice bath and peel the eggs underwater to ease peeling.
4. Combine soy sauce, mirin, sesame oil, and garlic in a bowl and whisk to mix thoroughly.
5. Place peeled eggs in the marinade, cover, and refrigerate for 8 hours or overnight, turning the eggs halfway through marinating.
6. When ready to serve, slice eggs in half or quarters and serve over sticky rice with thinly sliced seaweed.

Adapt this by using tamari for gluten-free needs or reducing marinate time for a lighter version. For more egg-based recipes, try our cabbage eggs for a fresh twist on simple ingredients. Remember, a timer is your best friend here to nail that soft yolk without any hassle.

For the best results, keep an eye on your eggs during boiling it’s that precise cooling that locks in the perfect texture, just like in my favorite quick meals.

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Dietary Substitutions to Customize Your Shoyu Tamago

Making Shoyu Tamago your own is fun and easy with a few swaps, especially if you have specific dietary goals. Let’s look at ways to tweak the recipe so it fits everyone’s needs without losing that great flavor. Start with the basics and adjust as you go.

Protein alternatives include using firm tofu slices instead of eggs for a vegan option, which still soaks up the marinade nicely. If you want a richer taste, duck eggs can replace regular ones for a creamier result. For watching calories, cut back on marinating time or use a natural sweetener in place of any added sugar.

• Swap garlic with ginger or scallions for a fresh twist.
• Choose tamari or coconut aminos instead of soy sauce for gluten-free versions.
• Add extras like chili flakes or sesame seeds for more flavor.
• Mix in vegetables such as pickled radish or shredded carrots for extra crunch and nutrients.

External link: Learn about the health benefits from sources like this study on soy sauce nutrition.

Mastering Shoyu Tamago: Advanced Tips and Variations

Once you’re comfortable with the basics, try some advanced tricks to elevate your Shoyu Tamago game. Precise timing in an ice bath helps get consistent results, and using a method like sous vide at around 67°C for 45 minutes can give even better control over the yolk. Experimenting with flavors keeps things exciting, so don’t hesitate to play around.

Flavor and Technique Ideas

Add kombu to your marinade for extra umami, or swap mirin with sake for a different kind of sweetness. When serving, place halved eggs on steamed rice with green onions and sesame seeds to make it look inviting. For make-ahead meals, prepare a batch and store them for up to 3 days in the fridge.

These variations let you tailor the recipe to your taste, whether you’re adding spice or keeping it simple. Remember, turning the eggs during marinating ensures they pick up flavor evenly, and avoiding reheating keeps the yolks from getting too firm.

How to Store Shoyu Tamago: Best Practices

Proper storage keeps your Shoyu Tamago tasting fresh and safe, so let’s cover the essentials. Keep the eggs submerged in their marinade in an airtight container in the fridge for up to 3 days. This maintains the flavor and prevents them from drying out.

If you have extras, avoid freezing the marinated eggs as it can make them mushy, but you can freeze unpeeled boiled eggs for about a month and marinate later. Enjoy them cold or at room temperature to preserve that soft texture, and for meal prep, divide into smaller containers for easy grabs during the week.

FAQs: Frequently Asked Questions About Shoyu Tamago

Shoyu Tamago

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• Author: Brandi Oshea
• Total Time: 8 hours 12 minutes
• Yield: 6 servings
• Diet: Gluten-Free option

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Description

🥚 Soy Sauce Eggs with Soft Jammy Yolks deliver a perfect balance of savory and tender textures, enriching any meal with rich umami flavor.
🍜 Their soft, jammy yolks pair beautifully with sticky rice or ramen, making them a versatile and delicious accompaniment.

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Ingredients

– 6 (4-5 days old) Large eggs Base for the dish, providing protein and creamy yolks

– ¾ cup Low-sodium soy sauce Delivers savory flavor, with tamari as a gluten-free alternative

– 3 tablespoons Mirin or rice vinegar Adds sweetness and balance to the marinade

– ½ tablespoon Sesame oil Enhances aroma and nutty notes

– 2 medium, thinly sliced Garlic cloves Brings aromatic depth to the mix

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Instructions

1-Soft boil the eggs by bringing a large pot of water to a rapid boil. Set a timer for 7 minutes and carefully lower the eggs into the boiling water without lowering the temperature.

2-Prepare an ice bath with cold water and plenty of ice. When the timer has 15 seconds left, transfer the eggs to the ice bath using a slotted spoon. Cool for 5 minutes.

3-Gently crack the eggshells on all sides while in the ice bath and peel the eggs underwater to ease peeling.

4-Combine soy sauce, mirin, sesame oil, and garlic in a bowl and whisk to mix thoroughly.

5-Place peeled eggs in the marinade, cover, and refrigerate for 8 hours or overnight, turning the eggs halfway through marinating.

6-When ready to serve, slice eggs in half or quarters and serve over sticky rice with thinly sliced seaweed.

Notes

🥚 Use eggs that are 4-5 days old for easier peeling.
⏲️ Keep precise timing during boiling and cooling to achieve soft jammy yolks.
🔄 Turn eggs halfway through marinating to ensure even flavor absorption.

• Prep Time: 5 minutes
• Marinating Time: 8 hours
• Cook Time: 7 minutes
• Category: Side Dish
• Method: Boiling, Marinating
• Cuisine: Japanese

Nutrition

• Serving Size: 1 egg
• Calories: 86
• Sugar: 1.1g
• Sodium: 657mg
• Fat: 6.1g
• Saturated Fat: 1.7g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 1.1g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 186mg

Keywords: Soy Sauce Eggs, Shoyu Tamago, Jammy Yolk Eggs, Marinated Eggs