Shoyu Tamago

Recipe 5 minPreparation Time 6 to 8 minutes (plus 3 hours marinating)Cooking Time
Shoyu Tamago

Shoyu Tamago

5 minPreparation Time 6 to 8 minutes (plus 3 hours marinating) Cooking Time

About this Recipe

Go ahead and make these for your weekly meal prep: Soft-boiled eggs steeped in a soy sauce-based marinade, shoyu tamago are delicious and handy. They go with noodles, soup, grain bowls, and salads. Or they’re ready for straight snacking — protein-packed and umami-laden.

The Benefits

Eggs are a complete protein, meaning they contain all nine amino acids. Getting all that high-quality protein, along with the amino acids that helps your body make use of it, can contribute to healthy bones. They also have a nutrient, choline, that can not only help your own brain but also play a role in brain development in the womb and through breastfeeding.


Makes 4 eggs
  • 1 cup (240 ml) water
  • 1/4 cup (60 ml) soy sauce
  • 1 Tbsp (15 ml) mirin or 2 tsp brown sugar
  • 1 tsp rice vinegar
  • 1 jalapeño or other slender fresh chile, cut in half lengthwise
  • 4 eggs


  1. Step 1
    In a saucepan, mix the water, soy sauce, mirin, rice vinegar, and jalapeño and bring to a simmer. Simmer for 3 minutes, the remove from the heat. Set aside to cool.
  2. Step 2
    Boil the eggs: Bring a pot of water to a boil over medium-high heat. Reduce the heat to medium and carefully lower the eggs into the water. Gently stir, regularly, during the first few minutes of cooking so that when you cut the eggs in half, the yolks are centered. (Alternatively, lay the eggs sideways overnight.) Boil the eggs to your liking: 6 minutes total for soft-boiled to 9 minutes for medium-boiled (or up to 11 minutes for hard-boiled).
  3. Step 3
    Drain and rinse the eggs under cold running water to stop the cooking process. Crack the shells, carefully peel the eggs, and rinse. Set aside.
  4. Step 4
    Pour the marinade into a container large enough to hold all of the liquid plus the eggs (about 1 qt / 1 L). Transfer the eggs to the marinade and let sit in the refrigerator for at least 3 hours and up to overnight. Remove the eggs from the marinade, cut in half lengthwise, and serve. The eggs, removed from the marinade, can be kept in a covered container in the refrigerator for up to 3 days. The marinade can be kept (and reused) for up to a week.