If you love bold umami flavors, silky textures, and simple yet deeply satisfying dishes, then Soy Egg is a must-try. This Asian delicacy, known for its savory and slightly sweet soy-based marinade, is a staple in Chinese, Japanese, and Taiwanese cuisines. Often served as a side dish or snack, these flavorful eggs absorb the essence of soy sauce, spices, and aromatics, delivering a delightful burst of taste in every bite.
What Is a Soy Egg?
Soy Eggs, also called shoyu tamago in Japan or lu dan (卤蛋) in China, are hard-boiled eggs that are simmered or marinated in a rich soy sauce mixture. This dish is commonly found in ramen bowls, alongside rice, or as a convenient protein-rich snack. The marinade typically includes soy sauce, sugar, garlic, ginger, and star anise, resulting in an irresistible balance of saltiness, sweetness, and deep umami flavor.
Why You’ll Love This Recipe
✔ Easy to Make – Requires just a handful of pantry staples.
✔ Packed with Umami – The soy sauce marinade infuses deep, savory flavors.
✔ Versatile – Enjoy it as a snack, in rice bowls, or in ramen.
✔ Meal-Prep Friendly – Lasts for days in the fridge, making it a perfect make-ahead dish.
Ingredients for Soy Egg
To create the perfect soy-braised egg, you’ll need:
For the Eggs:
- 6 large eggs
- Water for boiling
- Ice water for cooling
For the Marinade:
- ½ cup soy sauce (light soy sauce for a balanced flavor)
- ¼ cup dark soy sauce (for deeper color and richness)
- 2 tbsp sugar (brown sugar or rock sugar preferred)
- ½ cup water
- 2 tbsp rice vinegar (optional, for tanginess)
- 3 garlic cloves (smashed)
- 1-inch piece of ginger (sliced)
- 1 star anise
- 1 cinnamon stick
- ½ tsp white pepper
- 1 tbsp mirin (optional, for slight sweetness)
How to Make Soy Eggs
Step 1: Boil the Eggs
- Bring a pot of water to a boil. Gently lower the eggs into the water.
- Boil for 7 minutes for a soft-boiled yolk or 10 minutes for a fully set yolk.
- Transfer eggs immediately to an ice bath to stop cooking and make peeling easier.
- Peel the eggs once cooled.
Step 2: Prepare the Marinade
- In a small saucepan, combine soy sauce, dark soy sauce, water, sugar, garlic, ginger, star anise, cinnamon stick, and white pepper.
- Bring to a simmer over medium heat. Stir until sugar dissolves.
- Remove from heat and let it cool slightly.
Step 3: Marinate the Eggs
- Place peeled eggs in a seal-tight container or zip-lock bag.
- Pour the warm marinade over the eggs, ensuring they are fully submerged.
- Refrigerate for at least 4 hours, but for the best flavor, let them marinate overnight.
Step 4: Serve & Enjoy
- Enjoy the eggs as-is, sliced over rice, or added to ramen, congee, or noodle dishes.
- Store in the refrigerator for up to 5 days.
Tips for the Perfect Soy Egg
✔ Control the Cooking Time – Soft-boiled eggs absorb flavors better, but firm eggs last longer.
✔ Marinate Longer for More Flavor – Overnight marination yields the best results.
✔ Use Dark Soy Sauce for Color – If you want a deep caramel hue, dark soy sauce is key.
✔ Reheat Gently – If serving warm, do not boil the eggs; gently warm them in the marinade.
Serving Suggestions
- Over Steamed Rice – A simple and comforting meal.
- With Ramen – Elevates your noodle game.
- As a Snack – A great source of protein on the go.
- With Pickled Vegetables – Balances the rich umami taste.
Soy Eggs are simple to make, packed with flavor, and incredibly versatile. Whether you enjoy them as a side dish, in a ramen bowl, or as a high-protein snack, these umami-rich eggs are a fantastic addition to your meal rotation.
Give this recipe a try and let me know how you like it!
