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Spicy Jammy Ramen Eggs (Soy Sauce Eggs)

Perfectly soft-boiled eggs with a gooey jammy yolk, marinated in a deeply savory, spicy, and tangy soy sauce mixture loaded with fresh jalapeños, garlic, and onions.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Hours Marinating 12 minutes
Total Time 17 minutes
Servings: 6 eggs
Course: Breakfast, Side Dish, Snack
Cuisine: Asian, Japanese Inspired
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs straight from the fridge
  • 1 splash white vinegar for boiling water
Spicy Marinade
  • 0.25 cup soy sauce
  • 3 tbsp rice wine vinegar
  • 0.5 yellow onion sliced thick
  • 1 jalapeño pepper sliced into rings
  • 2 tbsp fresh garlic minced or crushed
  • 0.5 tsp ground ginger
  • 2 tbsp teriyaki marinade store-bought
  • 1 tbsp sriracha

Equipment

  • Large Pot
  • Slotted spoon or spider
  • Large bowl for ice bath
  • Large glass mason jar or airtight container

Method
 

  1. Prepare a large ice bath by filling a bowl with cold water and ice cubes. Set aside.
  2. Bring a large pot of water to a rolling boil. Add a splash of white vinegar to the water.
  3. Using a slotted spoon, gently lower the cold eggs one by one into the boiling water.
  4. Set a timer for exactly 6 minutes and 30 seconds for a jammy yolk (or exactly 6 minutes for a runny yolk).
  5. Immediately remove the eggs when the timer goes off and submerge them in the ice bath. Let them cool completely for at least 10 minutes.
  6. Gently crack the shells all over and peel the eggs underwater in a bowl to help the shells slide off easily.
  7. In a large mason jar, combine the soy sauce, rice wine vinegar, sliced onion, sliced jalapeño, fresh garlic, ground ginger, teriyaki marinade, and sriracha. Stir well.
  8. Place the peeled soft-boiled eggs into the marinade, ensuring they are completely submerged.
  9. Seal the jar and refrigerate. Marinate for at least 4 hours, ideally 12-24 hours for the best flavor. Remove eggs from liquid after 24 hours to prevent over-salting.

Notes

Do not leave the eggs in the salty marinade for longer than 24 hours, or the whites will become rubbery and overly salty. After marinating, remove them and store them in a dry container in the fridge for up to 4 days.