The Best Soy Sauce Marinated 6 Minute Eggs Recipe for Ramen

November 13, 2023
Ramen in a bowl it includes a soup spoon pork, egg, broth and scallions.
Soy Sauce Eggs!
Ramen in a bowl it includes a soup spoon pork, egg, broth and scallions.

Once you have a soy sauce egg you are going to be addicted!

The soy sauce egg, or six-minute egg as it’s sometimes called, or even a jammy egg, is arguably the most important part of a bowl of ramen next to the ramen broth itself. And these aren’t the only names that this fantastic quick snack goes by. Sometimes also called Korean Soy Sauce Egg, Japanese Ramen Eggs, Japanese soft-boiled eggs, or mayak eggs. These eggs are so insanely easy to make and so delicious that you can make them 5 or 6 in advance and eat them all week. I wouldn’t necessarily recommend them for breakfast, but fuck, these things are like crack. This easy recipe makes a wonderful side dish, a great snack, or a topper for any Asian dish.

Eggs in a pot of boiling water on the stove.

Try these with our Ramen recipe!

You can choose to add sesame seeds or sesame oil with your marinade if you’d like but we don’t find they add much to the dish. First things first. These eggs should be soft-boiled eggs, not hard-boiled eggs. Hard-boiled eggs are what you make for egg salad or deviled eggs. You want these eggs to have runny yolks. You want the egg whites to be firm, but not tough. So again…do not start with hard-boiled eggs. These should be soft-boiled eggs. That’s why they are sometimes called six-minute eggs because that’s how long you cook an egg in boiling water to get it to soft-boiled.

Glass bowl with ice and water sitting on stove to spoon in boiled eggs.

Here is what you will need

But wait… what the hell is an ice bath?

An ice bath is what you use when you need to stop cooking something instantly. If you simply remove your eggs from the boiling water and place them in a regular bowl rather than the ice bath, the eggs will continue to cook for a bit and you may end up with hard-boiled eggs. And then when you try to take your social media video cutting into that jammy egg and your yolk is rock hard instead of a runny yolk, your entire day will be ruined. Well, at least your ramen bowl social media post will be ruined. An ice water bath is simply that, a bunch of ice and water in a large bowl. Make sure the bowl you’re using is big enough to submerge the eggs.

Eggs in a clear bowl with an ice water bath.

Trust the process!

Start by combining your tamari (or soy sauce), mirin, dark soy sauce, and cold water in a medium bowl. Whisk it all together to combine, it should have a nice dark color from the two kinds of soy sauce. Bring a large pot of water to a boil over high heat. Now, normally when making soft-boiled eggs, you want to add a few tablespoons of white vinegar to the water. This helps when you’re peeling the shells off of the eggs later.

Since these eggs are going to end up marinating in your soy sauce mixture, I like to add rice vinegar to the boiling water. The effect is the same. Since these eggs are going to end up marinating in your soy sauce mixture, I like to add rice vinegar to the boiling water. The effect is the same. Fill a medium saucepan with hot water and bring to a boil. Add in your vinegar and then gently lower your eggs into the boiling water, one at a time, with a slotted spoon making sure you have enough water. Be very careful here not to splash the hot water on yourself and be sure not to crack any eggs. If you do end up cracking an egg you can just put another one in there! Leave the lid off of the pot. Gently lower your eggs into the boiling water, one at a time, with a slotted spoon making sure there is enough water. Leave the lid off of the pot.

Ramen in a bowl it includes a soup spoon pork, egg, broth and scallions.

I would recommend setting a timer for these as the cooking time is very important here. Eggs cook fast, especially in boiling water, so you want to be ready to remove these eggs and get them in that ice bath instantly. Once your timer has gone off for six minutes, turn off the burner, carefully remove your eggs with a slotted spoon, and immediately place them in the ice water bath.

A little bit of patience

Soft boiled eggs in a soy sauce marinade.

Leave the eggs to cool in the ice water bath for at least 30 minutes. After that, remove them from the ice bath and place them in a separate bowl to get to around room temperature. Once they are at more at room temperature, it’s time to peel. And peeling soft-boiled eggs is a bitch.

There are different techniques on how to do this, depending on the type of eggs you use when boiling. I always use pasture-raised eggs which tend to have hard harder shells. Take your room-temperature eggs and gently tap the egg on the counter, not the side of a bowl, and rotate it as you tap. The goal is to get little cracks in the complete circumference of the shell. This will give you multiple options to peel the shell away. If this isn’t your style feel free to peel the eggs which ever way that you find most easy.

Pouring seasoning into soy sauce in a glass bowl

You don’t want to crack on the side of the bowl as you run the risk of breaking into the delicious egg white, and even the jammy egg yolks, inside. Using your fingers, gently peel away the shell in layers and discard (or compost, egg shells are a great addition to a compost pile). Once you have removed the shells from all of your eggs, place them in your soy sauce mixture. Put it all in an airtight container, close it, and store it in the refrigerator for at least four hours or until the next day. This will give the eggs enough time to marinade and absorb all of that soy sauce mixture flavor as well as give your eggs that signature brown color.

These really are the perfect soft-boiled soy sauce eggs. Use the runny yolks of these delicious soy-marinated eggs to top your ramen bowl. Make sure to take a video post it and tag us on Instagram.

Ramen in a bowl it includes a soup spoon pork, egg, broth and scallions.

Tools we used

FAQ

Can you reuse the soy sauce eggs marinade?

Yes, you can use this for up to three batches as long as no yolks leak out during the process. Keep in mind the flavor will dissipate with each use so you may have to add in extra soy sauce.

Are soy sauce eggs healthy?

We are firm believers that anything in moderation is healthy. These are going to be high in salt content but perfectly healthy in a well-balanced diet.

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Ramen in a bowl it includes a soup spoon pork, egg, broth and scallions.

Soy Sauce Eggs for Ramen


  • Author: A Couple Bites
  • Total Time: 0 hours
  • Yield: 5 hours and 5 minutes 1x

Description

  • 4 large pasture-raised eggs
  • 2 cups water (enough to cover eggs in a pot)
  • 6 tablespoons tamari or low-sodium soy sauce
  • 3 tablespoons mirin 
  • 2 tablespoons dark soy sauce (We used this one)
  • White vinegar for the boiling water
  • Ice bath ( 1 part ice, 1 part cold water)

Ingredients

Scale
  1. Fill a sauce pot large enough for your eggs with water and bring it to a boil over high heat on your stove.
  2. In a medium mixing bowl combine your two sauce sauces, mirin, and whisk until combined.
  3. When water is boiling very carefully add in your eggs and set a timer for 6 minutes.
  4. When your 6 minutes are up quickly and carefully remove your eggs and place them in your ice bath. Allow them to chill here for about 30 minutes.
  5. When your 30 minutes are up remove them from the ice bath and allow to come to remove temperature. Once they are at room temperature peel the eggs and add them into your soy sauce mixture.
  6. Cover the mixture and allow these to marinate in the fridge for at least 4 hours and up to overnight.
  7. When you are ready to use the eggs remove them from the marinate and cut in half!

  • Prep Time: 5 mintues
  • Cook Time: 5 hours

Nutrition

  • Serving Size: 2

One response to “The Best Soy Sauce Marinated 6 Minute Eggs Recipe for Ramen”

  1. […] last tip, make the eggs first. Check out our Six Minute Soy Marinated Egg recipe for the specifics, but no ramen dish is complete without these eggs. These are soft-boiled eggs. […]

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We’re Matt and Melissa, and this is our food blog, though it may not be the food blog you are expecting. We are here to take you on a culinary adventure through our kitchen, our passions, our stories, and our liquor cabinet. Residing in Monmouth County, NJ (the best county in NJ) we love to cook and create in our kitchen. But we know we’re not the real experts and the only thing more fun than tasting our own creations are tasting others’. When we’re not cooking for you, we’re around town sampling all that New Jersey’s culinary scene has to offer. Let take A Couple Bites!

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