Japanese Soy Eggs
Japanese Soy Eggs aka Ramen Eggs
The humble egg takes on a starring role in Japanese cuisine, and soy eggs are a prime example. These marinated gems are rich, savory flavor and vibrant in color making them a tasty and beautiful addition to ramen bowls, salads, and even onigiri (rice balls). Theories suggest its original may have emerged from China's tea eggs, where eggs are simmered in tea leaves and spices. Regardless of their origin story, soy eggs have become a popular staple in Japanese cuisine.
The beauty of these soy eggs lies in their simplicity. The process involves soft-boiling eggs (my sweet spot is between 7-8 min) and then marinating them in a savory soy sauce mixture. This imbues the eggs with a deep, umami flavor that elevates any dish they touch. The soft-boiled yolk adds a colorful and textural contrast, creating a burst of yolky richness to any dish.
The recipe below is super simple and straightforward. We'll be using Lee Kum Kee's Low Sodium Soy Sauce for a guilt-free indulgence and their jarred minced garlic to save on prep time.
Ingredients:
6 large eggs
1 1/4 cup water
1 cup Lee Kum Kee Low Sodium Soy Sauce (The Base of Flavor: This is the key ingredient that imparts the signature salty and savory taste to the eggs. Lee Kum Kee's Low Sodium Soy Sauce allows you to enjoy the classic flavor without the excess sodium.)
1/4 cup mirin (sweet rice wine) (The Sweet Touch: Mirin adds a touch of sweetness that balances the saltiness of the soy sauce and rounds out the flavor profile of the marinade.)
1 teaspoon Lee Kum Kee Minced Garlic (The Aromatic Punch: Minced garlic infuses the marinade with a warm, garlicky aroma that complements the other ingredients.)
Optional Aromatics:
Star anise (1 whole)
Slice of fresh ginger (1-inch)
These additional aromatics add another layer of complexity to the marinade. Star anise offers a subtle licorice-like flavor, while ginger provides a touch of warmth and spice.
Instructions:
Soft-Boil Your Eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon. For perfectly jammy yolks, cook the eggs for 7 ½ to 8 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel the eggs carefully, removing any stubborn bits of shell.
Jar: To a jar (or container) add your peeled eggs then add water, Lee Kum Kee Low Sodium Soy Sauce, mirin, and minced garlic. If using, add the star anise and ginger slice as well. Make sure all eggs are covered in the marinade.
Marinate and Enjoy: Allow the eggs to marinate for at least 4 hours, or ideally overnight, in the refrigerator for the deepest flavor.
Tips:
For a spicier kick, add a pinch of red pepper flakes to the marinade.
Leftover marinade can be reused for another batch of soy eggs. Simply reheat it before adding fresh eggs.
Other suggested uses are for:
Ramen Superstar: Level up your homemade ramen bowls by adding a halved soy egg for a burst of flavor and richness.
Meal Prep Marvel: Prepped soy eggs are a convenient and protein-packed addition to your meal prep routine.
Salad Sensation: Diced soy eggs add a delightful protein and savory punch to any salad.
Onigiri: As showcased in our Instagram post, try incorporating a whole soy egg into your onigiri filling for a quick and easy on the go snack! For full recipe click link below: