Shoyu Eggs (Ramen Eggs)

Shoyu egg with porridge, soy sauce, green onions, and furikake

Marinated eggs exist in many forms across Asia, but my favorite version by far is the jammy, salty and sweet shoyu eggs commonly found in a comforting bowl of ramen. These flavorful eggs are perfect with ramen, of course, but they also go perfectly with a bowl of porridge or congee, on toast, or just by themselves!

Shoyu Eggs (Ramen Eggs)
Prep Time: 15 mins
Cook Time: 5 mins
Yield: 1 dozen eggs

Ingredients

• 1 dozen large eggs
• 1 ¼ cups water, more for boiling
• ½ cup dark soy sauce
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tsp kosher salt
• 2 cloves garlic, crushed
• 3-4 slices ginger
• 1 whole star anise
  
  

Directions

1. In a saucepan or pot, combine water, soy sauces, rice vinegar, brown sugar, salt, garlic, ginger, and star anise. Bring to a boil and remove from heat to cool for at least 15-30 minutes. Transfer marinade to a large container where you will store the eggs later.
2. Meanwhile, place eggs in a large pot and add enough water to cover the eggs. Heat over high heat and bring the pot to a rolling boil.
3. Cook eggs for 3½ minutes and immediately transfer to a bowl of ice water to stop cooking.
4. Once eggs are cool enough to handle, carefully peel them. Place into the container with marinade and leave in refrigerator for 12-48 hours or until flavor has developed to your liking. Serve over porridge, congee, ramen, or rice!

*You can reuse the marinade up to a month and keep the eggs up to a week in the refrigerator.

Per egg: 75 calories: 0.7 g carbs; 4.8 g fat; 6.3 g protein