If you're like me, you think that just about everything is better with an egg, or two, on top. I love eggs, cooked every which way. They are a wonderful addition to a dish, instantly bulking it up, providing you with a garnish and, often, a ready sauce if a runny egg yolk is involved.
A fried egg is probably my go-to but I also love soft boiled eggs. Every so often, I have one with a sprinkle of coarse sea salt on top with breakfast and it reminds me that simple things are so good and so satisfying.
Recently, I tried my hand at making soy sauce eggs (or "shoyu tomago") following a simple recipe from Christina Tosi's Milk Bar Life that was published on Food52. It sounded easy enough and it was. You boil eggs for just under 7 minutes, shock and peel them, then marinade the eggs in a mixture of soy sauce, water, sherry vinegar and sugar for a few hours.
You end up with these soft, runny eggs that's salty and flavorful. If you enjoy ramen, it's likely you've encountered one of these soy sauce eggs on top of the bowl. These eggs are certainly great with ramen or any bowl of hot soup noodles. They're also good with rice or just alone as a savory snack. I paired the first eggs out of my batch with soba noodles dressed in a miso dressing.
There's a lot of salty flavors going on here today but I think I could do with a little savory to balance out all the sweet we have rotating around here.
Making these eggs is easy. Start by boiling half a dozen eggs (or add an extra in the mix if you're concerned about breakage; I also found I could have easily fitted an extra egg in my marinade bowl). To get them to the soft boil, slightly runny, style you see here, I followed the recipe's advice to cook them for "exactly" 6 minutes and 50 seconds. Obviously, you don't need to be quite so precise and you can adjust the time depending on how you like your eggs. For what it's worth, I started with relatively cold eggs. I took them out for maybe 10-15 minutes before they went into the boiling water.
When time is up, plunge the eggs into ice water and let them sit a bit before peeling in the water. I generally have difficulty peeling eggs but I was thrilled with how well this method works!
Remove the peeled eggs and get them ready to go into the soy sauce mixture. It's 3/4 cup soy sauce - I used half cup of low-sodium and 1/4 cup regular soy sauce. I ran out of low-sodium soy sauce and to be honest, I generally prefer using regular strength soy sauce and I'll just use less or even dilute it with water instead of going low-sodium. Adjust the length of time you marinade the eggs depending on which you used. I marinaded my eggs for just about 4 hours or so and they were plenty salty.
Besides soy sauce and water, there is some sherry vinegar and sugar in the marinade. You can vary the marinade by adding other suggested ingredients such as rice vinegar, mirin, or some garlic and chiles. Rice vinegar and mirin in place of the sherry vinegar definitely appeals to me.
Since the eggs will naturally bob to the surface and you want them to be fully submerged in the liquid, place a small plate over them before covering and refrigerating for the 2-6 hours. I checked on them a couple of times and gave them a stir. You don't really need to do that but if you don't give them a spin, you'll end up with a little circular light-color spot where the egg meets the plate (no one's going to notice when you slice the eggs to serve but that doesn't prevent me from being anal).
Remove eggs from the marinade and store them in a sealed container, in the refrigerator, for up to a month. Neat!
I first paired my eggs with the miso-dressed soba noodles that I've made before...and then I couldn't resist fixing up a bowl of ramen. I used a fresh ramen package that you can find in the refrigerated aisle of many Japanese/Asian markets, and simply doctored it up with some veggies (in this case, napa cabbage and corn) and the eggs. My husband enjoyed a big bowl for lunch over the weekend.
I've gone on to make a second batch of these soy sauce eggs (reusing the marinade) and I plan to serve them with some rice porridge for a Chinese-style breakfast over the coming weekend. That'll be fun!
Soy Sauce Eggs (with Miso Soba Noodles)
Egg recipe from Christina Tosi via Food52
- For 6 eggs -
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce (I used 1/2 cup low-sodium and 1/4 cup regular; adjust the marinade time depending on which you use)
6 large eggs
In a medium-bowl, whisk together the warm water, sugar, sherry vinegar, and soy sauce.
To boil eggs: Bring a large pot of water to a boil. Carefully place eggs into the water (I used relatively cold eggs taken from the refrigerator about 10-15 minutes before cooking). Cook for 6 minutes and 50 seconds (this will get you the soft boil, runny eggs you see in this recipe), stirring during the first 1 1/2 minutes to evenly distribute the heat. I keep the lid uncovered while cooking.
In the meantime, fill a large bowl with cold water and ice. When eggs are done, transfer them immediately to the ice bath. Let sit for a few minutes until eggs are cool and the water is not too uncomfortably icy to work in. Peel the eggs in the ice water (this makes peeling easier, helping to keep the exterior intact). Transfer the peeled eggs into the soy sauce marinade, making sure they are fully submerged (place a small plate on top, if necessary; I did that and gave them a stir once or twice during the marinade time). Marinade for 2 to 6 hours (I marinaded mine for 4 hours).
Remove eggs from marinade and store in an airtight container, in the refrigerator, for up to a month.
To serve, slice in half lengthwise. Enjoy it as is, with a sprinkle of coarse salt and pepper, or serve as a topping for noodles or rice porridge.
Miso Soba Noodle recipe: here (simply omit the roasted eggplant)
Wow Monica - this is so cool! I've never heard of these but had to call my husband in here to take a look. Sounds brilliant and delicious :) Thank you so much!ReplyDelete
Hi Tricia - glad you find it interesting. You can snack on these by themselves, of course, but I really think of them nestled on top of a bowl of ramen noodles. They really go well with some hot soup noodles because it warms up that egg and it just all melds together. I have a few in the fridge still. : )Delete
This looks like the ultimate comfort food!! I love how you paired it with the ramen noodles - that photo looks delicious!ReplyDelete
Thanks, Ashley...I took a shortcut with the refrigerated ramen packets but it felt authentic enough with the egg! ; )Delete
They look perfect for serving with ramen!! And so easy too :DReplyDelete
Yes, that easy aspect totally drew me in...and now I have a few stowed away in the fridge ready for noodles or some rice porridge!Delete
Mmm this looks SO comforting and delicious, Monica! It's snowing here today and I can't think of anything better than a big bowl of soba noodles! Your eggs look perfect!! :)ReplyDelete
A runny egg yolk is definitely comforting! Thanks, Kelly!Delete
I have never seen such eggs, you make me really curious, I am keeping this idea for my first ramen soup.ReplyDelete
Yes...they are typically served with ramen noodles but other Asian cultures have similar forms of soy eggs. They go well on top of rice dishes, too! It's fun and easy. Thanks, Adina.Delete
My mouth is watering terribly, Monica. I must get some soya sauce to make this!!!ReplyDelete
Yes...so easy and great with a bowl of noodles. Glad you like it!Delete
Absolutely delicious. Surely gonna tryReplyDelete
Hope you try it like I did! : )Delete
Hi Monica, oh these look sooo good, love eggs but you have elevated them to utter deliciousness.ReplyDelete
I've wondered how these eggs were made every time I go have ramen. Now I know for sure. Thanks, Cheri.Delete
So, that's the way they make soy sauce eggs. I always where the color came from. It is so gorgeous, perfectly cooked and looks amazing. I agree completely with you and I am with you, that everything is delicious topped with egg. That noodles looks so good Monica. I am craving some Ramen with some eggs like that.ReplyDelete
Hope you are doing good my friend.Happy Week to you.
Hi Asha - yes, these are just ideal with ramen! I love a runny egg yolk so I was very happy they tuned out the way I expected. All is good here; hope things are going well with you and family!Delete
Ooooo I love the sound of soy sauce eggs! I definitely am with you that an egg on top makes just about anything better! These sound awesome (and those soba noodles too!)ReplyDelete
I am kind of paranoid about runny out of eggs...it never happens. ; ) Glad you like the soba noodles...I crave it every so often.Delete
This is my kind of egg and it's so perfect with ramen. Yum!ReplyDelete
Great recipe, I have to try that. And your pictures are just awesome. Thanks for sharing.ReplyDelete
Thanks very much!Delete
perfect egg recipe! I love it!ReplyDelete
A fun change and makes a good snack to stow away in the fridge. : )Delete
OMG soy sauce eggs! YES! Why on earth have I never ever tried this combo!ReplyDelete
It's great with a bowl of warm noodles. Thanks!Delete
Soy eggs so much more delightful than 1000 year old eggs on so many levels. Now if you topped my congee or soba with these little beauties, I would love it. Quick, easy and deliciousReplyDelete
I do have a weakness for 1000 year eggs, Bam! But these are awesome and probably better for you? I plan to make congee this Saturday and these eggs are going to be perfect.Delete
These look amazing! I bet they taste so good with the noodles (but I'd make them to snack on on their own!)ReplyDelete
They do make a good snack...the recipe recommended putting it on an English muffin even. I should do that!Delete
This is a very interesting recipe, I've never seen eggs like these! I love soft-boiled eggs, and the thought of combining them with a soy sauce taste makes my mouth water! They look amazing!ReplyDelete
Thanks, Melanie. Maybe you'll give it a try one day and see what you think. I love a good soft-boiled egg with that runny yolk.Delete
I also love eggs and now craving these soy sauce eggs madly! My boyfriend loves ramen and I've been meaning to make a homemade version. I will definitely add these eggs to the menu!ReplyDelete
I see a romantic ramen night at home for you guys...doesn't that sound awesome! ; ) I think maybe these eggs yourself and adding them to a bowl of ramen at home would be ever so impressive. No one needs to know how easy they are to make!Delete
Monica, these eggs are so gorgeous! The beautiful runny egg yolks are absolutely irresistible! I can't wait to make them for a bowl of udon or ramen. Love these!ReplyDelete
Thanks! I love the runny yolk so much, too. I know you'd like it and have so many ways to use it!Delete
Not going to the Japanese restaurant anymore if I can make this at home! What a great looking meal, going to the kitchen now to see if I have all the ingredients (seriously, I'm going!).ReplyDelete
haha - sounds great, Pamela. Thank you!Delete
WOW! This sounds so delicious dear.Love the combo with noodles too :-) Something new and must try!ReplyDelete
Glad it's something new and interesting I could spread the word on!Delete
These are my favorite, Monica! I had no idea they were so simple to make. Can you imagine?! Now I can make dozens and eat them with everything. So excited!!!ReplyDelete
Wonderful!! Hope you find time to make a batch or two for your fridge. Yay! : )Delete
Wow this is amazing; the eggs look so yummy esp paired with noodles or ramen (:ReplyDelete
Yes, it's great with warm soup noodles.Delete
Hi Monica. I've made the eggs (twice already) and put them on my blog. We had them with dashi-noodle soup and they are brilliant. Totally love them!ReplyDelete
Off to check it out on your blog!Delete
So glad you were inspired and made them! I also made them twice already. ; )
This looks amazing! I love, love ramen! Rochester RamenReplyDelete