Shoyu eggs

Total 25 min
Plus 4 hours cooling time
Makes 8

This article has not been rated yet.


1 cup
low-sodium soy sauce
1/4 cup
rice vinegar
1/4 cup
2 tbsp
granulated sugar
1/2-in. slices fresh ginger


  • BOIL a large pot of water.
  • LOWER eggs carefully into water. Cook, uncovered, 7 min for a medium-runny yolk or 9 min for a firmer yolk. Transfer to a large bowl of ice water. Let stand, 5 min.
  • COMBINE soy sauce with rice vinegar and water and sugar in a 1-L Mason jar. Cover and shake to combine. Stir in fresh ginger.
  • PEEL eggs, then transfer to soy mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.


Calories 175, Protein 14 g, Carbohydrates 4 g, Fat 11 g, Sodium 535 mg. Excellent source of Vitamin B12

How to peel a soft-boiled egg

Recipe Collections
Latest Recipes