Top 5 Secrets on How to Make Soy Marinated Soft Boiled Eggs

Ever wonder how the soy marinated eggs were made from your favorite ramen noodle restaurant?  Well, wonder no more.  You're in for a treat today.  I'm going to show you how to made these Soy Marinated Soft Boiled Eggs, including a video tutorial as well (if you can't wait, you can scroll down towards the bottom of this post.)  But wait, I hope you’ll read through the post because I have some great tips for you that the ramen restaurants won’t tell you.




Ever since I was a little kid, I adored those velvety, deep yellow and oh-so-rich egg yolks from soft boiled eggs.  I just couldn't stand swallowing the crumbly and all dried-up fully cooked yolks.  Are you the same way too?  Or am I the only one out there?  You might recall the Chinese Tea Eggs recipe that I posted a while ago.  Yup, they've got to be soft boiled as well.




I have tested many methods and different cooking time to perfect the done-ness of these soft boiled eggs.   Yes, let me handle the testing part so you don't have to.  I'm sure you're going to love this recipe.  Here are 5 tips to ensure some yummy eggs every single time!

Tip #1:  Room Temperature Eggs
The number one big secret is to start with room temperature eggs.  If you add cold eggs into the boiling water, there's a higher chance that the shells will crack.

Tip #2:  Boiling Hot Water
Make sure the pot of water comes to a full boil.  That way, your eggs will have the same result every time.

Tip #3:  1-inch Margin
Make sure the pot of water will cover the eggs by one-inch.  That way you know you have enough water to cook the eggs evenly.

Tip #4: Timer
Have a timer ready.  You'll need it to ensure the done-ness of the eggs.

Tip #5:  Ice Water Bath
Have a bowl of iced water ready to stop the cooking process when the eggs are done.


Bonus information of the day:  Here's the cooking time for different done-ness of the eggs.

6 minutes 30 seconds:  If you want soft boiled eggs as shown in my pictures, cook for 6 minutes and 30 seconds.  You'll have fully cooked egg whites and very runny yolks.

7 minutes--7 minutes 30 seconds:  If you prefer the custard style yolks, cook for 7 minutes and up to 7 and a half minutes.  The egg whites will be fully cooked and the egg yolks are very creamy.

8 minutes: For my kids, they love the 8 minutes mark; which is almost fully cooked, but not quite.  It's still very moist in the middle of the yolk but nothing runny at all.

Here's the video tutorial on how to make these scrumptious Soy Marinated Soft Boiled Eggs!







I hope you enjoy today's recipe, video tutorial and tips.  Please don't forget to subscribe to my Youtube channel.  That way, you won't miss any of my new videos.  Stay tuned on how to make some slurp-worthy ramen topped with these Soy Marinated Soft Boiled Eggs in my future post.







Note: If you're concern about consuming eggs that are not fully cooked, used pasteurized eggs.  They are widely available in many supermarkets.



Soy Marinated Soft Boiled Eggs (醬油味糖心蛋):

4 to 6 large eggs (I used organic brown eggs)
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Shaoxing wine
1/2 teaspoon toasted sesame oil
1 teaspoon sugar
1 1/2 cup water

In a medium pot, bring 6 cups of water to a boil.  Gently place the eggs in the water and cook for 6 1/2 minutes (for soft boiled yolks).  While the eggs are cooking, prepare the marinates. 

Place a large zip lockloc bag over a bowl.  Add soy sauce, oyster sauce, vinegar, rice wine, sesame oil, sugar and water into the bag.  Set aside.

When eggs are ready, remove from heat and place them in a large bowl of ice water to stop the cooking process.  When eggs are cooled, peel the shells and place them in marinates.

Squeeze out as much air as possible and close the bag.  Store in refrigerator for at least 4 hours, preferably overnight.  When ready to serve, remove from marinate and cut eggs in half.  Enjoy!

Note: If you're concern about consuming eggs that are not fully cooked, used pasteurized eggs.  They are widely available in many supermarkets.