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 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.

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!

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

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...

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.

This easy Korean soy eggs (마약계란) recipe will elevate the simplest snacks, meals, and soups into savory masterpieces.

A perfectly cooked Soft-Boiled Egg is a delightful topping, but gets even better once the egg is pickled in a brine made of soy sauce and sake. Once you’ve soft-boiled a bunch of eggs, it takes just a few more minutes and a bit more effort to turn them into Soy Sauce Eggs, subtly flavored with the Japanese-style soy sauce called shoyu, sake, mirin, ginger, and a touch of sugar.