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

FAQs

How long do soy marinated eggs last? ›

These make such a great addition to the weekly meal prep line up because how easy they are to make and last in the fridge for about 5 days (IF they even last that long).

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.

You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month. To serve, cut the eggs in half lengthwise and season with salt and pepper.

(Tip: to reuse, soy marinade lasts up to 2 weeks in the fridge.) Fill a medium-sized pot with water and bring it to a boil. Before placing your eggs in the boiling water, pierce them at the bottom with an egg piercer. Once the water boils, add the eggs and cook on high for 6 minutes.

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. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned.

The eggs are best served with freshly cooked rice! To take it up a notch, drizzle the sauce and some sesame oil on the rice and eat it with the eggs. This is great for a quick meal or midnight snack cravings!

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.

Lemon Juice Is The Best Way To Counteract Soy Sauce Overuse

Lemon juice can go toe-to-toe with soy sauce's potent flavor, providing a balance for your dish.

Soy sauce eggs are soft-boiled, peeled, and marinated in a seasoned and sweetened soy sauce—the outer layer of the eggs gets dyed a coffee-brown and infused with salty, barely sweet, garlicky, and gingery flavors.

Fresh eggs can be kept for 3–5 weeks in the fridge or about 1 year in the freezer. Store them in the original carton away from the door of the fridge to preserve quality.

Why do ramen eggs taste so good? ›

The Magic of Marinade

Traditional ramen egg marinade is a blend of soy sauce, mirin (a sweet rice wine), sake, and sugar. This combination infuses the eggs with a savory-sweet umami flavor that perfectly complements the richness of the yolk.

It's not recommended to freeze soy sauce eggs because the texture of the eggs will be tough when thawed, but you can freeze leftover marinade to use in dressings, stir fries, and more for up to 3 months.

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.

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.

How to Make a Delicious Chicken Marinade – The Steps. Step 1: Prepare the marinade. Mix together the honey, mustard, soy sauce, and curry powder. Step 2: Put the chicken and marinade in a plastic bag or glass container, ensuring the meat is fully saturated, and marinate overnight.

The eggs are marinated in a sweet and savory sauce that will make your rice disappear quickly. It only takes 20 minutes to prepare and it can be stored in the fridge for up to 5 days.

Once eggs have been combined with a pickling solution, a period of 1 to 3 weeks is required for seasoning to fully penetrate the eggs. Use pickled eggs within 3 to 4 months for best quality.

Did you know you can boil eggs ahead of time and marinate them in the fridge up to 3 days and your egg yolks will become more jammy and flavorful? Some say you can do 4 days but I personally would not take the risk as if you marinate eggs for too long, it may become rubbery or go bad.

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. Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.