Soy Sauce Eggs

A perfectly cooked Soft-Boiled Egg is a delightful topping, but gets even better once the egg is pickled in a brine made of soy sauce and sake. Once you’ve soft-boiled a bunch of eggs, it takes just a few more minutes and a bit more effort to turn them into Soy Sauce Eggs, subtly flavored with the Japanese-style soy sauce called shoyu, sake, mirin, ginger, and a touch of sugar.

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Course: Appetizer, Side Dishes

Cuisine: French, Japanese

Diet: Gluten Free, Low Calorie

Keyword: egg, soy sauce

CookingStyle: Simmering

Prep Time: 5

Cook Time: 4

marinate time: 10

Total Time: 10 9

Servings: eggs

Calories: 398kcal

Author: Tracy Hilton

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Equipment

Ingredients

¾ cup shoyu or low-sodium soy sauce
½ cup sake
¼ cup mirin
¾ cup warm water
1 tablespoon sugar
2 teaspoons ginger chopped fresh
6 Soft-Boiled Eggs chilled and peeled

Instructions

In a saucepan, combine the shoyu, sake, mirin, water, sugar, and ginger. Bring to a boil over high heat, then reduce to medium-low and simmer, stirring frequently, until the sugar is completely dissolved, about 3 to 4 minutes. Transfer to a jar or container large enough to fit both the eggs and the liquid, and let cool.
Add the peeled eggs to the cooled shoyu mixture and let marinate in the refrigerator for 8 to 10 hours (no longer than 12 hours or the eggs will become rubbery). Remove the eggs from the marinade and keep them in a bowl or jar, covered, in the refrigerator until ready to use. The eggs will keep in the refrigerator for up to 3 days.
To serve, slice the eggs in half lengthwise and float 1 or 2 halves on top of a bowl of ramen.

Video

Notes

Repurposing Tip: Beyond the ramen bowl, Soy Sauce Eggs make a great snack and they’re an excellent protein to pack in a lunch box.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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