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Soy Eggs (Shoyu Tamago)

Rated as 5 out of 5 Stars

"These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough."
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1 d 20 m servings 100
Original recipe yields 10 servings (10 soy eggs)


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  1. Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
  2. Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
  3. Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
  4. Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.


  • Cook's Notes:
  • Original recipe is good for10 to 12 medium eggs.
  • Substitute salt for the vinegar if desired.
  • Substitute red pepper flakes for the togarashi if needed.
  • Feel free to use sake instead of mirin.

Nutrition Facts

Per Serving: 100 calories; 5.2 4.6 7.2 186 647 Full nutrition

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These are eggcellent!!! I only had 16 hours to marinate and admit I didn't have high hopes for them. I've pickled eggs in the past and they take a really long time to absorb flavor. I liked ever...