Soy Sauce Marinated Eggs (Mayak Eggs)

Soy sauce marinated eggs with broccolini and all the toppings!

Soy Sauce Marinated Eggs

An easy meal where umami flavored eggs steal the show!

There’s nothing more delicious than a shoyu (soy sauce) marinated jammy egg to top off a piping hot bowl of udon or ramen. Or, let these eggs take the spotlight and eat them as a meal of their own. You can easily meal prep these which makes for an umami-packed lunch!

You may have heard both the term shoyu (or soy sauce) eggs and Mayak eggs. Both varieties are deliciously marinated eggs, but they have subtly distinct flavors and uses. This recipe is a perfect blend of the two, combining the rich umami depth of Japanese shoyu egg with the addictive sweet-savory-spicy kick of Korean Mayak eggs.

This recipe brings together the best of Japanese soy sauce eggs and Korean Mayak eggs, creating an irresistible balance of flavors.

What’s the difference between soy sauce marinated eggs and Mayak eggs?

Soy Sauce Eggs (Shoyu Tamago)

A more subtle, slightly sweet and umami-rich flavor profile.

• Common in Japanese cuisine, especially as a ramen topping (commonly called ramen eggs).

• Eggs are typically soft-boiled (jammy yolk) and marinated in a simple soy sauce-based mixture, which may include mirin, sake, and sugar.

• Focus is on enhancing the egg’s natural taste rather than overwhelming it with strong seasoning.

Mayak Eggs 

A Korean-style marinated egg familiarly known as "drug eggs" - they’re addictive!

• A punchier marinade with soy sauce, garlic, sesame oil, honey, and chili peppers, often with green onions and sesame seeds.

• Eggs are soft-boiled and left to absorb the intense, sweet-savory-spicy flavors.

• Typically served over rice with a drizzle of the marinade.

This recipe combines the best of both worlds, giving you an easy, versatile marinated egg that works as a soup topping, rice bowl addition, or a quick snack!

Essential Ingredients

• Shoyu (soy sauce) - For the best flavor, I highly recommend using Usukuchi (“light-tasting”) soy sauce. Unlike the darker soy sauce commonly found in Japanese restaurants, Usukuchi soy sauce has a lighter color but a bolder, more complex umami taste. It’s my go-to for marinades and cooking. You can find it at your local Asian market or order it online—here’s my favorite brand.

• Sweetner – While many recipes call for honey, corn syrup, or sugar, I prefer light maple syrup for a more subtle sweetness that enhances the marinade without overpowering it.

• Flavor enhancements – Traditional Japanese soy sauce eggs keep it simple, but I love adding extra layers of flavor. Try garlic, green onions, sesame seeds, or spicy Asian chili peppers for a bit of heat. Feel free to experiment and adjust based on your taste.

Serving & pairing suggestions

• Ramen or Udon Topping – Slice in half and place on top of your favorite ramen or udon bowl for perfect topping.

• Rice Bowls – Serve with hot, steamed rice, a drizzle of marinade and veggies for a quick meal.

• Snack or Side Dish – Enjoy on their own, sprinkled with sesame seeds and chopped green onions.

• Breakfast Add-On – Pair with avocado toast (my recipe for Japanese avocado toast is linked here), congee, or a breakfast grain bowl.

Storage Tips

Store marinated eggs in an airtight container in the fridge, fully submerged in the marinade.

Tip: Whenever you order Chinese food takeout, save those quart sized containers! I use these frequently to store soup, stocks and of course they are perfect for marinating your soy sauce eggs.

These are best eaten within 3-4 days for optimal texture and flavor.

More questions? Check out the FAQs:

How long should I marinate the eggs?

For ultimate flavor, marinate for 12-24 hours. Shorter times (3-4 hours) will give a milder taste, while overnight marinating allows the eggs to fully absorb all the delicious flavors.

Can I use hard boiled eggs?

Yes! If you prefer firmer yolks, you can fully hard-boil the eggs before marinating them. While traditional soy sauce eggs are known for their jammy, soft-boiled centers, hard-boiled eggs will still absorb the delicious marinade and develop a rich umami flavor. 

Once you’ve placed your eggs in a pot with water and the water comes to a rolling boil, turn off the heat and cover. Set your timer to obtain your choice of yolk consistency by letting them sit for:

• 6 minutes for runny yolks

• 8 minutes for soft boiled (the perfect jammy eggs)

• 10 minutes for hard boiled

Can I make them spicy?

Yes! Add red pepper flakes, sliced chili peppers, or a dash of gochugaru (Korean chili flakes) for an extra kick.

Can I use different types of eggs?

This recipe works best with large chicken eggs, but you can also use quail eggs for bite-sized versions.

What if my eggs turn too salty?

Dilute the marinade with a little water or unsalted broth next time to adjust the saltiness. Don’t forget - taste your marinade! This will help you adjust to ensure that the flavor is to your liking.

A Guide to Boiling the Perfect Eggs

1. Place your large eggs in a big pot and cover with cold water. The water should be ~1 inch above the eggs.

Tip: Use older eggs as they are easier to peel. If you have to use fresh ones add in a splash of regular vinegar to help with the peeling process.

2. Bring to a boil over medium-high heat. 

3. Immediately after the water begins to boil, remove your pot from the heat and cover.

4. Let the eggs sit for 6-12 minutes depending on how runny you prefer your egg yolks. See my guide above. 

5. While the eggs are cooking, fill a large bowl with ice water. Your eggs are going to take an ice bath! After the preferred time has elapsed, carefully place the eggs in the bowl with ice water. This will help prevent your eggs from being overcooked.

6. It’s time to get cracking! Peel those eggs and follow the rest of the steps below.

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Soy Sauce Marinated Eggs

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Soy Sauce Marinated Eggs (Mayak Eggs)

Yield: 4-6

Author: HelloKelC Cooks

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

This delicious blend of Japanese shoyu and Korean Mayak eggs is perfect for ramen, udon, rice bowls, or a quick snack - and an easy way to meal-prep for the week!

Ingredients

• 6 large eggs (preferably older eggs as they are easier to peel)
• 1/2 cup light soy sauce (link here)
• 1/2 cup water
• 1/2 cup rice wine vinegar (link here)
• Splash of maple syrup or sweetner of your choice (honey, corn syrup, sugar etc.)
• Optional Ingredients: the ingredients listed below are optional, here is some guidance - if you plan to use the eggs as a ramen or udon topping, it may not be necessary to add the below ingredients as your soup will have plenty of flavor. If you're eating the eggs as their own meal over rice, I recommend adding the below enhancements!
• 3-4 garlic cloves (minced)
• 1-2 scallions (thinly sliced)
• Thai chili pepper, Asian pepper flakes, or gochugaru for a kick (add to your liking)
• 1 tsp sesame seeds

Instructions

1. Using my guide to boiling eggs above, boil your eggs.
2. While the eggs are boiling, pour the light soy sauce, water, rice wine vinegar, maple syrup and any other additional toppings in an airtight container - mix.
3. Taste! Tasting your mixture and adjusting will ensure that the flavor is to your liking. Make any adjustments.
4. After you've peeled and rinsed your eggs, place them in the mixture.
5. Place them in the refrigerator and marinate 12-24 hours. If you're short on time, ensure they've been marinating for at least 3-4 hours.

Nutrition Facts

Calories

152

Fat

7 g

Sat. Fat

2 g

Carbs

7 g

Fiber

0 g

Net carbs

6 g

Sugar

4 g

Protein

13 g

Sodium

1730 mg

Cholesterol

279 mg

Nutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details. 

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