What are Shoyu Tamago and how are they made?

Shoyu Tamago, or soy sauce eggs, are soft-boiled eggs with a slightly runny yolk that have been marinated in a mixture of soy sauce, rice vinegar, mirin, and seasonings like garlic or ginger. To make them, boil eggs for about 7 minutes, cool them in ice water, peel while warm, then soak them in the marinade for 8 to 12 hours in the fridge. This process imparts a savory flavor and rich brown color, making them a popular topping for ramen, rice bowls, and salads.

Can Shoyu Tamago be made gluten-free?

Yes, to make Shoyu Tamago gluten-free, substitute regular soy sauce with tamari, a gluten-free soy sauce alternative. Ensure that other marinade ingredients like mirin or rice vinegar are also gluten-free by checking labels. This simple swap allows you to enjoy the same rich flavor without gluten concerns.

How long do soy sauce eggs last in the refrigerator?

Soy sauce eggs kept in their marinade and stored in an airtight container in the refrigerator will stay fresh for up to 2 days. Beyond this time, the eggs may become overly salty or develop an unappealing texture. For the best taste and safety, consume them within this period.

Why are slightly older eggs recommended for making Shoyu Tamago?

Eggs that are about a week old peel more easily after soft boiling compared to very fresh eggs. This is because older eggs have a higher pH level that causes the membrane to separate more readily from the shell, minimizing peeling frustration during preparation.

Is it necessary to reheat Shoyu Tamago before eating?

No, Shoyu Tamago can be eaten cold right from the refrigerator, making them a convenient snack or addition to meals. If preferred, let them sit at room temperature for 15-20 minutes or add them to hot dishes like ramen, where they will gently warm up without losing their texture.

Shoyu Tamago Recipe How To Make Soft Jammy Soy Sauce Eggs

Name: Shoyu Tamago
Prep time: 8 h 5 min
Cook time: 7 min
Total time: 8 h 12 min
Cuisine: Japanese
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

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.

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

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