Shoyu egg

Full of sweet, salty, savoury funkiness, the flavour of these jammy Soy Sauce Eggs, also known as ramen eggs, will delight you! Enjoy them over noodles, sticky rice, or just on their own as a heavenly snack.

Soy sauce eggs are soft-boiled eggs with a golden, jammy yolk, marinated in a mouthwatering soy sauce mixture. Easy to make and versatile.

Soy Sauce Eggs (or Shoyu Tomago) are so easy to make and are a delicious way to change up your breakfast or snack routine! You can even add them to your ramen!

Soy Sauce Eggs (also known as Ramen Eggs or Shoyu Tamago) are incredibly umami, with a firm white and a jammy center. The salty, savory flavor (and the name) are thanks to a 12-hour marinade in a soy sauce-based stock that permeates the whites and makes these eggs so delicious.

To all my beloved BNF fans who requested for Shoyu Tamago recipe, this for you. This well-loved hard-boiled egg with a molten, custard yolk is a must-have topping for us whenever we have ramen. I actually prefer a more custard-y yolk rather than the molten type that flows out when you cut into them...

This recipe for Shoyu, Ginger & Garlic Eggs feature Bob Florence's artisanal shoyu brand, Moromi. They are so simple that the hardest part is boiling the eggs!

Raw egg yolks are pickled in soy sauce, rice vinegar and sugar overnight. As the egg yolks sit in the liquid, they acquire a deeper color and absorb the flavors in it.

Soy sauce eggs marinated with jalapeño, onion, green onion, garlic cloves, sesame seeds, light soy sauce, and cola. Cola, which is used here to substitute the sugar and mirin in traditional shoyu egg recipes, gives our soy sauce eggs a sweet citrus taste and a shiny amber color.

Jammy and savory, Soy Cured Egg Yolks are delicious paired with a hot bowl of rice or tucked into homemade onigiri. Marinate raw egg yolks overnight in a mixture of soy sauce and mirin for this wonderful treat!