Marinated Soy Eggs

If you’ve ever had a bowl of ramen with a perfectly jammy egg on top, you know how much of a game-changer soy-marinated eggs can be. These delicious eggs, also known as mayak gyeran, or shoyu tamago, pack a punch of umami flavor and require minimal effort to prepare.

You are going to love how versatile they are—whether enjoyed as a quick snack, served over rice, or added to noodle soups. With just a few simple ingredients, you can create a batch of these soy eggs in no time. The best part? They get better the longer they marinate!

How long can I store soy-marinated eggs?

Store them in an airtight container in the fridge for up to 3-5 days. The longer they marinate, the saltier they become.

Can I make these eggs with different seasonings?

Absolutely! Experiment with different ways of flavoring—add Korean gochugaru, Chinese five-spice, or even miso paste for a unique twist.

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What substitutions can I make?

Soy sauce → Low-sodium soy sauce, tamari, or coconut aminos
Rice vinegar → Apple cider vinegar or balsamic vinegar
Honey/maple syrup → Brown sugar or agave syrup
Sesame oil → Olive oil (though it won’t have the same nutty aroma)
Red chili flakes → Fresh diced chili peppers or a dash of hot sauce

Ingredients Needed

Large eggs – The base of this recipe, boiled to your preferred doneness—whether you like soft-boiled eggs with a runny yolk or hard-boiled eggs.
Garlic cloves – Adds depth and richness to the soy sauce marinade.
Green onions – Provides a mild onion flavor and a fresh bite to balance the umami taste.
Soy sauce – The star of the marinade, giving the eggs their signature savory, salty taste.
Water – Helps dilute the soy sauce to the right level of saltiness.
Honey or maple syrup – Adds a touch of sweetness to balance the saltiness of the soy mixture.
Rice vinegar – Brings a subtle tang and enhances the marinade’s depth.
Sesame seeds – A crunchy addition that adds nuttiness and texture.
Sesame oil – Infuses the eggs with a fragrant, nutty aroma.
Red chili pepper flakes – Optional, but great for adding a little heat to the dish.

Boil enough water in a large pot of water until it reaches a rolling boil.
Carefully place eggs in the boiling water using a slotted spoon and cook to your desired consistency:
- Soft boiled egg (jammy eggs): 6-7 minutes
- Medium-boiled eggs: 8-9 minutes
- Hard-boiled eggs: 10-12 minutes
Transfer eggs immediately into an ice bath or a bowl of cold water to stop the cooking process.
Peel the eggs once cooled.
In a medium container, combine soy sauce, water, honey (or maple syrup), rice vinegar, garlic, sesame seeds, sesame oil, and chili pepper flakes.
Place eggs in the soy sauce marinade. Refrigerate for at least 6 hours, preferably overnight, for maximum flavor.
Enjoy as a ramen egg, in a ramen bowl, over rice, or as a quick snack!

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