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

FAQs

How long can you marinate eggs in soy sauce? ›

Drop eggs in marinade and let sit for 30 minutes in saucepan. Place eggs & marinade in an airtight container and marinade in the fridge for at least three days, and up to 2 weeks (depending on the flavor profile you like, you can discard the marinade after three days or keep the eggs in the marinade).

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.

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.)

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.

After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times.

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.

Soy sauce also contains wheat, which some people may be allergic to. People who have celiac disease, an autoimmune disorder caused by eating gluten, should avoid soy sauce that has gluten. Most soy sauces contain wheat, but some brands produce gluten-free soy sauces.

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.

The better, more flavorful soy sauces are fermented longer, which allows the proteins in the soy (and wheat) to break down into the amino acids that lend the condiment its glutamate-rich content. Glutamates trigger the taste response we know as umami, or perception of savoriness.

Once opened, the soy sauce will start to lose its freshness and the flavor will begin to change. By refrigerating the sauce, the flavor and quality will remain at their peak for a longer period.

What to eat with soy eggs? ›

Aside from being famously delicious on top of a ramen bowl, soy sauce eggs are also fabulous as a quick snack or served over a bowl of noodles or steamed rice.

Ramen eggs, or ajitama, are Japanese soft boiled eggs soaked in a sweetened soy marinade. They're sweet and savory with umami-packed soft, jammy yolks! Great for ramen and also as a side.

Simply fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base. Any floating eggs should be thrown out.

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.

If you throw your eggs out once the date on the carton has passed, you may be wasting perfectly good eggs. With proper storage, eggs can last for at least 3–5 weeks in the fridge and about 1 year in the freezer. The longer an egg is stored, the more its quality declines, making it less springy and more runny.

Combine soy sauce, mirin and kombu in a small bowl. 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.

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 marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.

Manufacturing processes for soy sauce by conventional and bioreactor methods. It takes over 6 months for the entire fermentation and aging of the moromi mash. Therefore, shortening this period is important and new processes for soy sauce brewing are desirable.