Click here to watch me make these in under 60 seconds on Instagram!
For $3.50 I can add a soy sauce soaked egg to my bowl of noodles at my favorite Ramen Shop.
Absolutely. This is always a hard yes, for me.
There is noting better than a giant bowl of wavy noodles and pork and veggies, topped off with a brown runny egg. I am my best self eating that bowl of food.
Lucky for you, they are incredibly easy to make, which means you can add them to your bowl of instant noodles at home, and feel very fancy without having to put on any pants!
Please note: If you were to order these delicious jammy eggs from a Ramen shop, they might be called ajitsuke tamago or shoyu eggs. ORDER THEM. They are mouthwatering.
I am making a quick at-home version of this to add to my instant noodles. And yeah, I say instant noodles, and not Ramen. Ramen is an art form. Instant Noodles are my comfort food, there is a huge difference between the two, but I will love and devour them both, always.
Tell me more…
Alright so here’s what you do, you boil some eggs to your desires doneness, I like mine just past runny, a soft bright orange inside, shell them and then stick them in a container filled with soy sauce and others flavorful items to soak up before you eat them by the mouthful.
These eggs will last 3-4 days in your fridge, but the cool news is, the marinade will last around a week, so you can just keep adding new eggs to the bowl and live your best life a week at a time.
Do you see this bowl of noodles right here?
Instant noodles. Hand to god. I just used half the chicken flavor packet, added a little soy sauce and sesame oil, chopped up some left over pork chops and some random cabbage in my fridge, and…. what’s that… a delicious soy sauce soaked egg.
I am the bougiest person on my couch right now.
Soy Sauce Soaked Eggs for Ramen
These jammy eggs are marinated in soy sauce, vinegar and other seasonings to eat alone, or add to Ramen and other Japanese dishes.
Ingredients
- 6 eggs
- 1/2 cup Soy Sauce
- 1/2 cup Water
- 1/3 cup Brown Sugar
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 tsp Red Pepper Flakes
- 1 tsp Sesame Seeds
- 3 Green Onions, chopped
- 1/2 Sweet Onion, thinly sliced
Instructions
- Fill a pot with enough water to cover your eggs, bring to a boil.
- Once boiling, carefully add your eggs. Boil for 7 minutes for a runny yolk. Boil for 7 1/2 minutes for a firmer yolk.
- Once your timer goes off, immediately remove your eggs and submerge them in an ice-bath to stop the cooking and cool. Set aside.
- Mix your marinade by combining soy sauce, water, vinegar, brown sugar, ginger, garlic, green onion, sweet onion, and brown sugar. Whisk to combine.
- Peel eggs, and place in a refrigerator safe storage container. Cover in marinade, mix to coat, and store in fridge for at least 3 hours, but they are better overnight.
- Serve cold.
