Momof*cku's Soy Sauce Eggs Recipe on Food52 (2024)

FAQs

How long can you marinate eggs in soy sauce? ›

Add the eggs into the marinade, cover, and refrigerate for at least 4 hours and up to 24 hours. The eggs will become saltier in the marinade so don't let them sit longer than 24 hours.

Taiwanese Soy marinated Eggs are the perfect addition to noodles, rice bowls, salads, and various other dishes. I like to prepare Taiwanese soy Marinated Eggs every Sunday and have them throughout the week—a healthy, easy, and affordable snack with accessible ingredients.

Soy eggs are soft-boiled eggs that have been marinated in a mix of mirin, soy sauce, broth, and sugar. (Pro tip: You can also reuse this flavor base for another batch or marinate meat.)

We're simply suggesting that you add the sodium in a different form—instead of kosher salt, try seasoning with a splash of soy sauce. By stirring it into the eggs before they hit the pan, the saltiness gets evenly dispersed and doesn't run the risk of clumping up, like salt.

Did you know you can boil eggs ahead of time and marinate them in the fridge up to 3 days and your egg yolks will become more jammy and flavorful? Some say you can do 4 days but I personally would not take the risk as if you marinate eggs for too long, it may become rubbery or go bad.

Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.

Nutritious – Mayak marinated eggs are a rich source of protein for meatless meals, whether it's breakfast, lunch, or dinner.

Mayak marinated eggs are typically served as a Korean side dish with a bowl of rice. They also make for an easy meal as you can simply have them cold on hot white rice with roasted seaweed and a drizzle of sesame oil.

Soy sauce can be kept unopened in the pantry and away from sources of heat. It's safe to be left in the pantry once opened, too, but the flavor may change over time. “If you use soy sauce infrequently, it may be best to refrigerate it to extend its shelf life,” Edwards says.

Incorporate Lemon Juice, Vinegar or Sugar

Many cooks combat a salty dish with a splash of lemon juice or vinegar. You can also try mixing in a sweetener like white sugar, brown sugar, honey or agave syrup. The goal is to dilute the soy sauce and to create a harmonious blend of flavors.

What are the eggs in ramen called? ›

Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama.

From a food safety perspective, it's perfectly fine to store soy sauce at room temperature both before and after opening it. The high sodium content in soy sauce is part of what makes it last for a long time—salt was used as a preservative long before refrigeration.

Using soy sauce is great if you want a lot of umami added to your eggs; salt and pepper is better if you want to get most of the flavor from the eggs themselves.

As the egg yolks sit in the soy sauce marinade, they absorb the flavors of the mixture and develop a deep yellow or orange hue. After about 12 hours of marinating, the egg yolks are ready to eat! The sooner you take them out, the runnier the egg yolk will be.

You might have heard that you should drop your eggs into room temperature or cold water and then bring the water to a boil. This is a myth. In our tests, bringing the water to a boil first and then lowering the eggs into the bath made for easy peeling and more accurate timing.

Combine soy sauce, mirin and kombu in a small bowl. Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Directions. In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.

Storage. Mayak eggs will last up to 3 days stored in an airtight container in the fridge. To enjoy, just take them out of the marinade and enjoy cold.