Soy-marinated eggs

Name: Soy-marinated eggs
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Japan
Ingredients: 4 large refrigerated eggs; 60 ml soy sauce; 60 ml mirin; 120 ml water; 1 tsp sugar

A jammy egg with a savoury, amber-tinted white.

Japan · Jammy · Easy · Researched

Prep: 10 min
Cook: 8 min
Serves: 4

Allow extra time: 8–12 hours in the fridge.

Go to the method

Equipment

Saucepan · Bowl of iced water · Small, deep container with a lid, or a zip bag · Sharp knife

Ingredients

4 large refrigerated eggs
60 ml soy sauce
60 ml mirin
120 ml water
1 tsp sugar

Method

Cook a jammy egg

Lower the eggs into gently boiling water for 8 minutes. Cool in iced water for at least 5 minutes and peel.

Look for: The white is intact with a soft yolk inside.

Prepare the marinade

Simmer soy sauce, mirin, water and sugar for 1 minute. Pour into a small, deep container or zip bag in which the eggs fit snugly, and cool before adding eggs.

Look for: The sugar dissolves; the marinade is no longer hot.

Chill together

Add the peeled eggs and lay a folded paper towel on top so they stay submerged and colour evenly. Cover and refrigerate for 8–12 hours.

Look for: The white takes on an amber tint.

Drain and slice

Remove from the marinade and cut with a sharp knife. Serve with noodles or rice.

Safety: For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe. Keep refrigerated and eat within 2 days. Do not reuse the marinade for another batch.

Look for: A golden, jammy centre contrasts with the seasoned white.

Equipment & heat

Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.

Nonstick: Any suitable saucepan works.

Troubleshooting

A very salty white means the soak was too long or the marinade too concentrated. Remove the eggs from the liquid when the desired seasoning is reached.

About this version

A simplified ramen-egg marinade. Sake, dashi and different soy sauces produce other versions.

Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.

Sources

This guide was written from the references below. Egg Atlas has not kitchen-tested it.

Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.