The Best Soy Sauce Marinated 6 Minute Eggs Recipe for Ramen

Soy Sauce Eggs!

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.

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.

Here is what you will need

• 4 large eggs
• 1 cup of water
• 6 tablespoons of tamari or low-sodium soy sauce
• 3 tablespoons mirin
• 2 tablespoons dark soy sauce, this will add to the umami flavor
• White vinegar for your boiling water
• Ice bath

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.

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.

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

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.

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.

Tools we used

• We find it really easy to remove the eggs from the boiling water using this wire spoon!
• We used a special kind of sauce sauce that we learned about from a Netflix special. We found it on Amazon.
• I truly hate peeling eggs. I do not own this egg peeler but I imagine that this would make peeling eggs a bit easier!

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