Soft-Boiled Marinated Eggs

Soft-Boiled Marinated Eggs

Jammy soft-boiled eggs soak in a soy-mirin marinade for a savory, deeply seasoned bite.

Total 8 hr 12 min Makes 6 eggs Calories 90/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Eggs, Soy, Wheat

These soft-boiled marinated eggs, inspired by Japanese ramen shops, feature creamy jammy yolks surrounded by a savory-sweet soy marinade. Chilling the eggs in the soy and mirin mixture overnight deepens the flavor and gives the whites a light caramel hue. Serve them sliced over ramen, rice bowls, or salads, or enjoy halved as a snack.

Ingredients

  • 6 large eggs
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 cloves garlic, smashed
  • 1 slice fresh ginger, smashed
  • 1 scallion, trimmed and smashed

Method

  1. Bring a saucepan of water to a rolling boil over high heat, large enough to submerge the eggs.

  2. Gently lower the cold eggs into the boiling water using a slotted spoon.

  3. Boil the eggs for 6 to 7 minutes for jammy yolks, adjusting time slightly for egg size.

  4. Transfer the eggs immediately to a bowl of ice water and let sit until fully cooled, about 10 minutes.

  5. Peel the eggs carefully under cool running water, starting from the wider end.

  6. In a small saucepan, combine the soy sauce, mirin, water, sugar, garlic, ginger, and scallion. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  7. Simmer the marinade for 2 minutes, then remove from heat and let cool to room temperature.

  8. Place the peeled eggs in a resealable bag or small container and pour the cooled marinade over them, making sure they are mostly submerged.

  9. Seal and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours for a deeper flavor.

  10. Remove the eggs from the marinade, slice in half or quarters, and serve over ramen, rice, or as desired.

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    Soft-Boiled Marinated Eggs

    These soft-boiled marinated eggs, inspired by Japanese ramen shops, feature creamy jammy yolks surrounded by a savory-sweet soy marinade. Chilling the eggs in the soy and mirin mixture overnight deepens the flavor and gives the whites a light caramel hue. Serve them sliced over ramen, rice bowls, or salads, or enjoy halved as a snack.

    8 hr 12 min 6 eggs 90 cal

    Ingredients

    • 6 large eggs
    • 1/2 cup soy sauce
    • 1/4 cup mirin
    • 1/4 cup water
    • 2 tablespoons sugar
    • 2 cloves garlic, smashed
    • 1 slice fresh ginger, smashed
    • 1 scallion, trimmed and smashed

    Method

    1. 1

      Bring a saucepan of water to a rolling boil over high heat, large enough to submerge the eggs.

    2. 2

      Gently lower the cold eggs into the boiling water using a slotted spoon.

    3. 3

      Boil the eggs for 6 to 7 minutes for jammy yolks, adjusting time slightly for egg size.

    4. 4

      Transfer the eggs immediately to a bowl of ice water and let sit until fully cooled, about 10 minutes.

    5. 5

      Peel the eggs carefully under cool running water, starting from the wider end.

    6. 6

      In a small saucepan, combine the soy sauce, mirin, water, sugar, garlic, ginger, and scallion. Bring to a simmer over medium heat, stirring until the sugar dissolves.

    7. 7

      Simmer the marinade for 2 minutes, then remove from heat and let cool to room temperature.

    8. 8

      Place the peeled eggs in a resealable bag or small container and pour the cooled marinade over them, making sure they are mostly submerged.

    9. 9

      Seal and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours for a deeper flavor.

    10. 10

      Remove the eggs from the marinade, slice in half or quarters, and serve over ramen, rice, or as desired.