Momof*cku's Soy Sauce Eggs Recipe on Food52 (2024)

FAQs

How long can you marinate eggs in soy sauce? ›

Add the eggs into the marinade, cover, and refrigerate for at least 4 hours and up to 24 hours. The eggs will become saltier in the marinade so don't let them sit longer than 24 hours.

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.)

How long do ramen eggs last? You can store the soy-marinated eggs in the refrigerator for up to 4 days. Allow them to marinate to your desired color and flavor, then move them to a clean airtight container so they don't become too salty.

We're simply suggesting that you add the sodium in a different form—instead of kosher salt, try seasoning with a splash of soy sauce. By stirring it into the eggs before they hit the pan, the saltiness gets evenly dispersed and doesn't run the risk of clumping up, like salt.

Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.

Pour over beef or pork and marinate 8 hours or overnight. Grill or broil meat. Leftover marinade should be discarded.

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!

Soy sauce can be kept unopened in the pantry and away from sources of heat. It's safe to be left in the pantry once opened, too, but the flavor may change over time. “If you use soy sauce infrequently, it may be best to refrigerate it to extend its shelf life,” Edwards says.

Incorporate Lemon Juice, Vinegar or Sugar

Many cooks combat a salty dish with a splash of lemon juice or vinegar. You can also try mixing in a sweetener like white sugar, brown sugar, honey or agave syrup. The goal is to dilute the soy sauce and to create a harmonious blend of flavors.

Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.

Are Japanese eggs different from American eggs? ›

First, the color is different than what you're used to back home because the chickens in Japan are fed a highly nutritious feed which may include either carotene, yellow flower petals or carrot powder. And, yes, eggs in Japan are safe to consume without cooking.

To conduct a float test, fill a bowl or cup with water (it should be big enough to fully submerge your egg). Gently place your egg inside and see if it sinks or floats. If it floats, it's old and you may want to toss it.

Japanese cuisine

A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子), also known as "marinated half-cooked egg", or Ajitama (味玉) or Nitamago (煮玉子), which are traditionally served with ramen as toppings.

Eggs go great with flavorful sauces since these proteins are pretty basic on their own. Worcestershire sauce can amplify the already savory flavor of eggs -- and once you add it, it might be hard to go back.

It's not recommended to freeze soy sauce eggs because the texture of the eggs will be tough when thawed, but you can freeze leftover marinade to use in dressings, stir fries, and more for up to 3 months.

If the marinade is soy sauce, it will last for years. If it's a tandoori marinade with yogurt and spices and you've already dipped some raw chicken in it, you could use it again the next day but I'd just toss it.

Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.

In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.

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. After that, it starts to lose some of its more delicate, nuanced flavor.