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Soy Sauce Eggs Recipe

Soy Sauce Eggs (Jammy Ramen Eggs)

Soft-boiled eggs marinated in a savory soy sauce mixture until the whites absorb deep umami flavor and the yolks stay rich and jammy. These soy sauce eggs are perfect for ramen, rice bowls, meal prep, or a high-protein snack.
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Prep Time 10 minutes
Cook Time 7 minutes
6 hours
Total Time 6 hours 17 minutes
Servings: 4 People
Course: Side Dish, Topping
Cuisine: Asian, Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • ½ cup soy sauce regular or light
  • ½ cup water
  • 1 tablespoon sugar or honey
  • 1 garlic clove smashed
  • 1 thin slice fresh ginger

Equipment

  • Medium saucepan
  • Slotted spoon
  • Mixing Bowl
  • Ice bath bowl
  • Small container or glass jar with lid

Method
 

  1. Bring a pot of water to a gentle boil over medium heat.
  2. Carefully lower the eggs into the boiling water using a spoon.
  3. Boil for 6½ to 7 minutes for jammy yolks.
  4. Immediately transfer eggs to an ice bath and let cool completely.
  5. Peel the eggs gently, starting from the wider end.
  6. In a bowl, mix soy sauce, water, sugar, garlic, and ginger until dissolved.
  7. Place peeled eggs into a container and pour marinade over them, ensuring they are fully submerged.
  8. Cover and refrigerate for at least 6 hours or overnight for deeper flavor.
  9. Slice in half and serve over ramen, rice bowls, or enjoy as a snack.

Notes

  • Do not marinate longer than 48 hours or egg whites may become firm.
  • For Japanese-style ramen eggs, replace sugar with mirin and water with dashi.
  • Store marinated eggs refrigerated and consume within 3–4 days.