Recipe: Shoyu eggs

What’s your favorite ingredient for Japanese ramen? Is it the flame grilled chasiu, or the collagen rich soup broth? For me, it’s gotta be the marinated eggs that come with the noodle dish, especially if the whites are just set, and the yolk is still molten. If you’re like me, you gotta try this simple recipe!

I usually make 4-5 marinated eggs together because they are so yummy and doesn’t take any longer than just one marinated egg. It only takes about 15 minutes, including boiling the eggs.

For 4 marinated eggs, you will need

  • 4 eggs, at ROOM temperature (if you put cold eggs into boiling water, the shells will crack and the whites flow out into the water)
  • Pot of boiling water
  • About 1/4 cup shoyu or light soy sauce
  • About 1/6 cup water

Add the eggs gently into the pot when the water is boiling, and time for 6.5 minutes if you prefer a molten yolk, 7 minutes if you prefer your yolks slightly more set. No more than that, or you will get powdery yolks and the hard whites. Place the cooked eggs in cold water to stop the cooking process when the time is up.

Make sure they are cool before deshelling. While waiting for the eggs to cool, you may heat up the soy sauce and water in a pot. Put the cooked eggs into the warm soy sauce (while over low heat) and spoon the soy sauce over the eggs. Continue to spoon the soy sauce until the eggs will take on a brown tinge (or to your desired colour).

You may enjoy the eggs now, or if you wish, you can place the eggs together with the soy sauce in a container and keep it in the fridge. The eggs will continue to marinate in the fridge, so remember to turn the eggs regularly, or only one side will be marinated more than the other. I don’t recommend marinating the eggs for more than 3 days as it might be way too salty.