If you’ve been following me for a while, you know I’m a huge fan of ramen. After teaching classes or running errands in the city, all I want is a big warm hug of a meal, and ramen hits the spot. Whether it’s a vegetarian-based broth or a hearty pork tonkotsu, ramen is also characterized by the little sides that come with it: Bamboo shoots, pork belly slices, corn, spicy chili flakes, and my favorite soy eggs.
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.) Although these eggs are typically garnishes, I see them as the star of the show. What’s not to like about this jewel of an egg with its perfectly-set golden yolk giving broth extra creaminess? Not to mention its sweet-and-savory notes. Just thinking about them makes my mouth water.
While the recipe itself is not groundbreaking, the technique is important because you want to nail “how well done” the egg is. Like baking, this is not the time to deviate from the plan! I’ve found that having an ice bath directly after you fish the eggs out is crucial. Marinating them while warm is also important, because the eggs absorb more flavor during this stage. Soy eggs are distinct from Chinese tea eggs in that soy eggs are supposed to have a runnier yolk and be brown all over. There’s a time and place for everything, and soy eggs are the “it” garnish for ramen. Can’t wait for my next batch to be done!
Carefully put eggs in and cook for 6 minutes and 30 seconds (this is crucial!). Gently create a vortex with chopsticks, a ladle, etc. to evenly distribute the heat. This will also help the egg yolks stay in the center.
Transfer immediately to ice bath. Peel when able to handle.
In a tall quart container, whisk the mirin, soy sauce, broth, and sugar together. Transfer eggs to container and marinate for at least 4 hours or overnight.
Garnish your favorite rice bowl or ramen, and enjoy!
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. You can bulk-make these Taiwanese Soy Marinated eggs, which can last up to 5 days in the fridge.
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.)
Omega-3 fatty acids are a type of polyunsaturated fat that is supposed to be better on your heart and arteries over other types of fat. In fact, research has shown that Omega-3 fatty acids can oftentimes be attributed to lowering the risk of a stroke or heart attack.
A soy egg is a type of egg in Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices.
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.
Information. 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.
The eggs are best served with freshly cooked rice! To take it up a notch, drizzle the sauce and some sesame oil on the rice and eat it with the eggs. This is great for a quick meal or midnight snack cravings!
Cross-contamination can lead to food poisoning. This may occur when a marinade is used on raw meat, poultry or fish, and then reused "as is" on cooked food. If reusing marinade on ready to eat food, boil it first before reusing to destroy harmful bacteria.
Like most other plant foods, the healthiest soy foods are the least processed. Young soybeans, also called edamame, can be steamed and eaten right from their pods. Soybeans are also used to make other foods such as soy milk, tofu, tempeh, and miso, as well as soy meats and cheeses.
Our wholesome feed contains soybean meal, healthy grains, canola oil, and/or flax seed, which are high in Omega-3 fatty acid content, and our Biotene® supplement, a unique supplement that includes rice bran, alfalfa meal, sea kelp, and Vitamin E.
store: in an airtight container in the fridge for up to 2 weeks. diet: if you eat eggs! eat it with: on top of toast with sesame seeds, in a rice or noodle bowl with edamame, kimchi + cucumbers, or to jazz up some instant ramen.
I do recommend leaving them in the fridge at least overnight, but if you're in a hurry, marinate them for a minimum of 2 hours. Then you can transfer the eggs into an air-tight container and store them in the fridge for up to 5 days.
According to Eat By Date, unopened soy sauce, when stored properly in a cool, dark place, can last indefinitely, while opened soy sauce can retain quality for 2-3 years in the refrigerator. You can store it in a cool and dry area, away from the dishwasher or stove.
In a sealed container, add your tofu and cover in the marinade. You should aim to marinate tofu for at least 2 hours in the fridge. To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up.
All to say, you probably don't have to refrigerate your run-of-the-mill grocery-store soy sauce for safety reasons. You still might want to stick it in the fridge to maintain the flavor; soy sauce oxidizes after you open it, but it stays at peak freshness for three to six months once it's opened.
Let marinate at room temperature for 30 minutes or refrigerate for up to 1 hour (after 1 hour, fish tends to get mushy when marinated but if you MUST, you can refrigerate for up to 4 hours). Cook the salmon, using your preferred method.
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Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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