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Soy Sauce Eggs (Shoyu Tamago): Ramen-Style Marinated Eggs

Joseph saneley··Estimated read time: 1 min

Shoyu Tamago are soft-boiled eggs soaked in a sweet-salty soy marinade that add a savory, jammy bite to ramen or grain bowls and can be made ahead.

Soy Sauce Eggs (Shoyu Tamago) Hero image
Prep5 min
Cook7 min
Total2 hr 22 min
Servings6

Nutrition Facts

Approximate, per serving
Calories
113 kcal
Protein
8.8g g
Carbs
5.0g g
Fat
6.3g g

Allergens

Containsegg
Containssoy
Containssesame
May containwheat

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

  • 6 large eggs
    room temperature
  • 3/4 cup low-sodium soy sauce
  • 2 teaspoons sesame oil
    optional
  • 1 Tablespoon honey
    (or any sweetener of your choice)
  • 2 Tablespoons rice vinegar
  • 1/4 cup warm water
  • as needed ice
    for ice bath
  • as needed water
    for boiling and ice bath

Instructions

  1. Whisk soy sauce, sesame oil (if using), honey, rice vinegar, and warm water in a medium bowl until the honey dissolves; set the marinade aside while you cook the eggs.

    Chef’s tip

    Taste the marinade and adjust sweetness or acidity to your preference; sesame oil is optional but adds a toasty note—start with the listed amount and add more only if you like a stronger sesame flavor.

  2. Bring a medium saucepan of water to a gentle boil, then carefully lower the room-temperature eggs into the water with a skimmer or slotted spoon; once the water returns to a gentle boil, immediately set a timer for 6 minutes 30 seconds and, during the first 1–2 minutes, swirl the pan gently to help center the yolks; when the timer finishes, transfer the eggs to a large bowl of very cold water with ice and let them cool for 7–10 minutes.

    Chef’s tip

    Use a skimmer to lower and lift eggs to avoid cracks; the ice bath stops carryover cooking so the yolks stay custardy—don’t skip the full 7–10 minutes of chilling.

  3. Tap each cooled egg on the wider end to start the crack, then gently peel the shells, rinsing or dipping the eggs in the cold water as needed to ease removal of the membrane.

    step 3 of soy saue eggs image
    Chef’s tip

    Starting at the air pocket on the wider end makes peeling easier; peeling under water helps the shell separate from the white.

  4. Place the peeled eggs in the prepared soy marinade so they are mostly submerged, cover, and refrigerate the eggs and marinade within 2 hours of cooking/handling at or below 40°F (4°C) for 2–6 hours or overnight; if the liquid doesn’t fully cover the eggs, turn them once halfway through or weigh them down with a small plate.

    Chef’s tip

    A shallow container or resealable bag helps the marinade contact the eggs evenly; longer marinating deepens color and flavor.

  5. Remove eggs from the marinade, slice each lengthwise to serve, and refrigerate any unused eggs and the marinade in a covered container for up to 2 days if refrigerated within 2 hours of cooking/handling and kept at or below 40°F (4°C).

    Chef’s tip

    Slice chilled eggs with a sharp knife to keep yolks tidy.

These soy sauce eggs, often called shoyu tamago, are soft-boiled until the yolks are custardy and then bathed in a sweet-savory soy marinade. Expect glossy, umami-forward whites and creamy, slightly jammy centers infused with soy, a touch of honey sweetness and a hint of sesame if used. They’re an easy make-ahead topper for ramen, rice bowls, salads, or snacks—marinate for at least two hours or overnight for deeper color and flavor. Note: these are soft-boiled with runny or custardy yolks; infants, pregnant people, older adults, and immunocompromised individuals should avoid runny/soft-cooked eggs and instead use pasteurized eggs or cook the eggs until the yolks are fully set.

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