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.
The traditional marinade for the eggs usually consist of soy sauce, mirin and water. This upgraded version from Japanese Soul Cooking took it to another umami bomb level. The addition of garlic, ginger and spring onions gave the eggs that extra oomph, I would gladly eat them for breakfast, lunch, dinner and even supper!
Different sizes of eggs require different cooking time. For 4 x 60 g eggs, the cooking time is 6 mins, if you are using lesser quantity or weight, you might have to adjust the cooking time. These shoyu eggs keep well in the fridge for up to 4 days so there is no reason not to make more.
Oh, before you embark on your shoyu egg-making journey, there are a couple points you might want to remember:
1) Do not keep the eggs in the marinade for over 12 hours as they’ll probably be too salty.
2) To store the eggs, remove from the marinade and keep in Ziploc or air-tight container.
Ingredients:
4 eggs (60 g each) – room temperature
1 cup (250 ml) water
½ cup (80 ml) light soy sauce / tamari
½ cup (80 ml) mirin
1 tbsp sugar
2 stalks spring onions – diced
2 cloves garlic – minced
1 tbsp minced ginger
Makes 4 eggs
Recipe source: Japanese Soul Cooking
The line up.
In a medium saucepan, add in all the ingredients except the eggs and bring to boil.
Allow to cool completely.
In another saucepan, add enough water so the eggs will be fully submerged inside. Place one egg inside to test.
Bring the water to boil and lower to simmering temperature.
Set your timer to 6 minutes exactly. Gently add in eggs (use a strainer if necessary) and stir them around with a spoon for about 2 mins. This will ensure the yolks set nicely in the centre.
Let them simmer in the water for another 4 mins.
Remove the eggs immediately from the pot and transfer them into a bowl of iced water.
Let them cool for about 5 – 10 mins before peeling.
Crack the eggs and peel them in the iced water. The shells will come off easily.
Place the eggs in a container and pour the cooled marinade until they are fully covered.
Cover and let them hang out in the fridge for at least 4 – 12 hours.
Take the eggs out and use a clean knife or string and cut them into halves.
Use a piece of string for a clean cut.
A thin, sharp knife works well too.
Eat them as a snack or serve with your favorite ramen, noodles or rice bowl.
*The marinade could be reused and keep for up to 5 days.
- 4 eggs (60 g each)
- 1 cup (250 ml) water
- ½ cup (80 ml) light soy sauce / tamari
- ½ cup (80 ml) mirin
- 1 tbsp sugar
- 2 stalks spring onions – diced
- 2 cloves garlic – minced
- 1 tbsp minced ginger
- In a medium saucepan, add in all the ingredients except the eggs and bring to boil.
- Allow to cool completely.
- In another saucepan, add enough water so the eggs will be fully submerged inside. Place one egg inside to test.
- Bring the water to boil and lower to simmering temperature.
- Set your timer to 6 minutes exactly. Gently add in eggs (use a strainer if necessary) and stir them around with a spoon for about 2 mins. This will ensure the yolks set nicely in the centre.
- Let them simmer in the water for another 4 mins.
- Remove the eggs immediately from the pot and transfer them into a bowl of iced water.
- Let them cool for about 5 – 10 mins before peeling.
- Crack the eggs and peel them in the iced water. The shells will come off easily.
- Place the eggs in a container and pour the cooled marinade until they are fully covered.
- Cover and let them hang out in the fridge for at least 4 – 12 hours.
- Take the eggs out and use a clean knife or string and cut them into halves.
- Eat them as a snack or serve with your favorite ramen, noodles or rice bowl.
- *The marinade could be reused and keep for up to 5 days.
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