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Soy Sauce Eggs Recipe served over rice, ramen, and salad.

Soy Sauce Eggs

Jammy boiled eggs marinated in a savory soy sauce mixture with garlic and subtle sweetness.Perfect for ramen, rice bowls, salads, or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 6 eggs
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • ½ cup soy sauce
  • ½ cup water
  • 2 tablespoons sugar or honey
  • 2 cloves garlic smashed
  • 1 teaspoon grated ginger optional
  • 1 teaspoon sesame oil optional
  • Optional Add-Ins:
  • Chili flakes
  • Green onions
  • Splash of rice vinegar

Method
 

  1. Bring a pot of water to a boil. Carefully add eggs and cook:
  2. - 6–7 minutes for jammy yolks
  3. - 9–10 minutes for fully set yolks
  4. Transfer eggs immediately to an ice bath for 5 minutes to stop cooking.
  5. In a bowl, mix soy sauce, water, sugar, garlic, ginger, and sesame oil. Stir until sugar dissolves.
  6. Gently peel cooled eggs and pat dry.
  7. Place eggs in a container and pour marinade over them until fully submerged. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
  8. Slice in half and enjoy over ramen, rice bowls, or salads.

Notes

  • Do not skip the ice bath  it prevents overcooking.
  • For stronger flavor and darker color, marinate overnight.
  • Use low-sodium soy sauce if preferred.
  • Keep eggs fully submerged for even marinating.
  • Store marinated eggs up to 3–4 days in refrigerator.