Soy Sauce Eggs, Ramen Eggs, Ajitsuke Tamago, Any Time Eggs – whatever you choose to call them, these eggs are delicious as topping on ramen or as a snack!
Soy Sauce Eggs
Soy Sauce Eggs or Ramen Eggs, Ajitsuke Tamago, or as I affectionately call them, any time eggs, are marinated eggs that you often see on top of a bowl of ramen.
They’re sweet but salty with a jammy yolk that goes well with everything! I love having a bunch of these in my fridge and ready to go since they go great with ramen, rice, as a salad topper, or just by themselves as a snack. Meal prep these soy sauce eggs and sub them in for your regular hard-boiled eggs throughout the week as a way to change things up!
You can make these ramen eggs a few ways – with a super runny yolk, with a jammy yolk, or if you prefer, a hard yolk. In this post, I’ll be sharing how to make it with a jammy yolk. I cover how to make the perfect hard boiled eggs in this linked post if you prefer a different yolk. Or if you prefer to make hard-boiled eggs in your air fryer, I’ve got a post on that too!
What You Need To Make Soy Sauce Eggs
- eggs
- soy sauce — use low sodium soy sauce.
- mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.
- water
- brown sugar — I use light brown sugar but you can use regular or dark brown sugar as well.
- garlic
How to Make Soy Sauce Eggs
- In a pot, add in your (room temperature) eggs and fill it with water, submerging your eggs. Bring the pot to a boil and once it’s hit its boiling point, set a timer for 4 minutes.
- After 4 minutes, quickly remove your eggs from the boiling water with a slotted spoon and place them in an ice bath to stop the cooking process.
- While the eggs are cooling down to peel in the ice bath, mix together the soy sauce, mirin, water, brown sugar, and grated garlic in an airtight container.
- Once the eggs are cool to touch, peel the eggs and place the eggs in the mixture to marinate overnight (or if you’re in a hurry, 2 hours)
- Remove the eggs from the marinade the next day and place them in an airtight container to be enjoyed throughout the week! No reheating is necessary.
Can I re-use the marinade for more eggs?
Yes! Similar to my mayak eggs recipe, I’ve reused the marinade for the eggs up to 4 times! Just make sure you are keeping the marinade in an airtight container. I like to use this tall square one from Amazon.
Soy Sauce Eggs
Ingredients
- 5 eggs, room temperature
- 1 cup soy sauce, low sodium
- 3 tbsp mirin
- ½ cup water
- 2 tbsp brown sugar
- 2 cloves garlic, grated
Instructions
- In a pot, add in your eggs and fill it with water, submerging your eggs. Bring the pot to a boil and once it’s hit its boiling point, set a timer for 4 minutes.
- After 4 minutes, quickly remove your eggs from the boiling water with a slotted spoon and place them in an ice bath to stop the cooking process.
- While the eggs are cooling down to peel in the ice bath, mix together the soy sauce, mirin, water, brown sugar, and grated garlic in an airtight container.
- Once the eggs are cool to touch, peel the eggs and place the eggs in the mixture to marinate overnight (or if you’re in a hurry, 2 hours)
- Remove the eggs from the marinade the next day and place it in an airtight container to be enjoyed throughout the week! No reheating necessary.
MORE EGG RECIPES YOU MAY ENJOY
- Spam and Eggs
- Ground Beef and Egg Bowl
- Make Ahead Breakfast Taco Egg Bowl
- Soboro Don
- Instant Pot Poached Eggs
- Freezer Friendly Breakfast Egg Sandwiches
- Instant Pot Pizza Egg Bites
Other places to connect with me
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Vlogs/Recipe Videos: Youtube
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