Soy Sauce Eggs

Published on September 16, 2020 | By
soy sauce eggs

Momofuku and the inimitable David Chang are the inspiration behind these versatile soy sauce eggs. I usually serve them as appetizers with cocktails or as a starter for an Asian meal. These Japanese marinated eggs, known as “shoyu tamago” are creamy, salty and sweet all in one bite.

The ingredients I recommended below can be modified to include sake or mirin, ginger or garlic. The soy sauce eggs work well as a garnish or as an addition to stews and salads or on top of a ramen noodle bowl.

You can make the eggs ahead and allow them to come to room temp before serving. They will keep in the refrigerator for 4-6 days.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 eggs

Ingredients

  • 6 tablespoons warm water
  • 1 tablespoon sugar
  • 2 tablespoons sherry vinegar
  • 3/4 cup low sodium soy sauce
  • 6 large eggs
  • Maldon or other flaky sea salt, for serving
  • Black pepper
  • green onions, minced or fried shallots

Instructions

  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
  2. Hard boil the eggs as you like. Some people prefer a softer center. I usually boil my eggs for about 7 minutes to achieve a medium soft center. Ice the eggs down after boiling. Once they have cooled, peel them and place them in a bowl in a single layer.
  3. Pour the soy sauce mixture over the eggs, making sure that they are completely submerged and covered. Allow the eggs to marinate for 1-4 hours. The longer they marinate the saltier they will become.
  4. To serve, cut the eggs in half. Sprinkle with a flaky sea salt and a few grinds of black pepper. Sprinkle with finely minced green onions or fried shallots.
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