Soy Sauce Eggs (Shoyu Tamago or Ramen Eggs)

Soy Sauce Eggs. These are a treat. Use these tasty, marinated eggs over your ramen or other favorite noodle or rice dishes. Or just eat them as is. So delicious.

soy sauce eggs & rice

For some helpful tips before you begin, CLICK HERE.

INGREDIENTS:

  • 6 to 12 large eggs
  • 3/4 cup (180 ml) soy sauce
  • 2 tablespoons (30 g) sugar
  • 1 tablespoon (15 ml) rice vinegar
  • 1 to 2 teaspoons (4 to 8 g) red chili flakes
  • 3 to 4 cups (720 to 960 ml) water

INSTRUCTIONS:

1. Make the marinade. Let cool to room temperature.

– Combine the remaining ingredients in a sauce pan. Stir over medium heat just until the sugar is fully dissolved.
– Remove from heat and let cool to room temperature.

  • Alternatively, microwave some of the water and all of the sugar together. Heat and stir until the sugar is completely dissolved. Stir in the remaining ingredients and let cool to room temperature.

2. Boil the eggs.

– Fill a saucepan large enough to hold all the eggs in a single layer with 2 or 3 inches of water. Bring the water to a full rolling boil.
– Lower the heat just so the water is at a gentle boil. Then carefully place the eggs into the water.

  • If the eggs are straight from the refrigerator, run them under hot tap water for 30 seconds to a minute – just long enough to remove the chill from the eggshells. This should help prevent them from cracking when lowered into the boiling water.

– While the eggs are boiling, prepare a large bowl of ice water. Keep nearby.
– Boil to your liking: soft, medium or hard-boiled.

  • For large eggs, boil 6 minutes for soft-boiled (cooked whites with runny yolks), 9 minutes for medium (just set yolks) and 12 minutes for hard-boiled (solid yolks). Add a minute for extra-large or jumbo eggs.

– Remove the eggs from the boiling water with a slotted spoon and place into the ice bath to stop the cooking. Let the eggs sit in the ice bath just until cool enough to handle.

3. Peel the eggs.

– Hold an egg in one hand and gently tap the shell all over, starting from the bottom (the round end), with the back of a spoon with the other. Do this until the shell is evenly cracked all over.
– Give the egg a dip in the ice water and start gently peeling the egg, starting from the bottom.
– Place the eggs in a glass jar or container.

4. Pour the marinade over the eggs until completely covered.

– Pour the cooled marinade over the eggs until they are completely submerged. Place the lid on the jar or cover the container and refrigerate.

  • Don’t worry if the eggs are floating. They will eventually sink.

5. Let the eggs marinate in the refrigerator until ready to eat.

– Let the eggs sit in the marinade for at least 4 to 6 hours before serving.
– The eggs can stay up to 5 days in the refrigerator.

  • The longer the eggs sit in the marinade, the more flavor will permeate the eggs. By day 3 or 4, the flavor should reach the yolks, “cooking” them and making them nice and jammy.
  • The marinade can be re-used for up to 3 weeks.
*****
soy sauce eggs & rice

ABOUT THIS RECIPE

TIPS:

Here are a couple of helpful tips:

1) About boiling eggs:

There are many ways to boil eggs. I prefer methods that don’t involve starting the eggs in a cold pot of water and then watching it until it boils. There are so many variables and I am never certain when I should consider the water at a “full boil” to start the countdown. That uncertainty or lack of constant attention can be the difference between the perfect egg and an undercooked or overcooked one.

  • Boil the water first and then add the eggs. The countdown begins as soon as the eggs hit the water. Much easier.

Alternatively, you can steam the eggs. Bring a pot of water to a full, rolling boil. Lower the steamer with the eggs. Steam large eggs for 5 1/2 to 6 minutes for soft-boiled.

2) Adjust the seasoning to your liking.

You can adjust the seasoning to suit your specific tastes or needs:

  • Use more or less soy sauce, sugar or vinegar.
  • Add some fresh ginger.
  • Use dashi instead of water.
  • Use mirin or sake instead of rice vinegar.

You can also adjust the strength of your marinade. Reduce the the water for a stronger flavor or shorter marinating time.

Back to the top

*****

Pancit Bihon with Steak (Tasty Filipino Stir-Fry with Rice Stick Noodles)

Pancit with Steak 1c
Pancit Bihon (with Steak) is a tasty dish of thin, glassy noodles, flavorful vegetables and juicy steak. Elegant enough for special occasions, but easy enough for weekday suppers.

Sinangag (Filipino Garlic Fried Rice with Crispy Garlic)

Sinangag
Sinangag is a staple in Filipino breakfasts. But this flavorful fried rice topped with lots of crispy garlic can be a delicious part of any meal. Must love garlic!

Click HERE for more SMALL DISHES recipes!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.