Korean Soy-Marinated Jammy Eggs

published Mar 24, 2024
Soy-Marinated Jammy Eggs Recipe

These jammy marinated eggs can make even my most lazy meals feel extra-special.

MakesMakes 10

Prep15 minutes

Cook6 minutes to 8 minutes

Jump to Recipe
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overhead shot of a soy marinated jammy egg, broken open, served over rice.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

Eggs are one of the most versatile items that you can cook. You can fry them in chili crisp or scallion oil, make a frittata, or roll them into tamagoyaki for something fancy. But let me introduce you to my most recent favorite way to eat eggs: soy-marinated eggs. Soft-boiled, jammy eggs are marinated in a salty, savory, lemony seasoning with lots of aromatics. I promise this will be your new go-to egg recipe you’ll want to make every week.

You can put them over toast or in a sandwich, or plop one in a bowl of ramen soup. I like to enjoy them on a bed of steaming white rice with a drizzle of the soy sauce marinade over the top (and a side of Korean seaweed, if that’s your thing). It’s a satisfying and delicious lunch that’s ready in seconds!  

Why You’ll Love It

  • Soft-boiled eggs absorb the salty and delicious umami seasoning that’s flavored with soy sauce, garlic, lemon, sesame seeds, and lots of scallions.
  • You can make the soy-marinated eggs in advance and enjoy them throughout the week. Even better, it doesn’t take too long to prepare them. 

Key Ingredients in Soy-Marinated Jammy Eggs

  • Eggs: Soft-boiled eggs keep the yolk slightly jammy and runny. The hardest part is cooking and peeling them. But once you have the eggs peeled, you’re pretty much done.
  • Soy sauce: The main ingredient that seasons the eggs. It adds a salty, umami taste that penetrates the egg, making each bite absolutely delicious.
  • Mirin: This slightly sweet cooking wine balances the salty flavors of soy sauce. It also emphasizes the umami taste of the liquid seasoning for the eggs.
  • Toasted sesame oil: A little bit of toasted sesame oil adds a nutty flavor to the seasoning.
  • Hondashi: The secret ingredient that makes my recipe even better! This powdery seasoning turns water into a delicious broth instantly, so even though you are diluting the ingredients with water, it adds another layer of depth without losing the flavor.
  • Lemon: Thinly sliced lemon keeps the eggs submerged in the liquid seasoning while making the seasoning taste bright and zesty.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

How to Make Soy-Marinated Jammy Eggs

  1. Make the soft-boiled eggs. Make the perfect soft-boiled eggs by cooking them in boiling water for 6 minutes and 30 seconds for a runny yolk, or 8 minutes for soft-boiled eggs. Make sure you shock them instantly in the ice bath, which makes peeling them easier.
  2. Make the liquid seasoning. Make the liquid seasoning by mixing soy sauce, water, granulated sugar, mirin, toasted sesame oil, sesame seeds, and hondashi, then add chopped serrano pepper, scallions, and yellow onion. 
  3. Marinate the eggs in the liquid seasoning. In a large container with a lid, add the eggs to the liquid seasoning. Make sure the eggs are fully submerged, then place lemon slices on top.

Helpful Swaps

  • You can use tamari instead of soy sauce to keep it gluten-free.
  • You can use peeled quail eggs instead of regular eggs.
  • You can use jalapeño peppers in place of serrano peppers for more spice.

Soy-Marinated Jammy Eggs Recipe

These jammy marinated eggs can make even my most lazy meals feel extra-special.

Prep time 15 minutes

Cook time 6 minutes to 8 minutes

Makes Makes 10

Nutritional Info

Ingredients

  • 10

    large eggs

  • 1/4

    medium yellow onion

  • 3

    medium scallions

  • 1

    medium serrano pepper (optional)

  • 3

    cloves garlic

  • 1 cup

    soy sauce or tamari

  • 1 cup

    water

  • 1/4 cup

    granulated sugar

  • 3 tablespoons

    mirin

  • 1 tablespoon

    toasted sesame oil

  • 1 tablespoon

    white toasted sesame seeds

  • 1 teaspoon

    hondashi

  • 1/2

    medium lemon

  • Cooked white rice, for serving

Instructions

  1. Fill the large saucepan with cold water about three-quarters full. Bring to a boil over medium-high heat. Gently add 10 large eggs to the boiling water. Boil for 6 minutes 30 seconds for a runny yolk, or 8 minutes for soft-boiled eggs. Meanwhile, fill a large bowl halfway with ice and water to make an ice water bath.

  2. Transfer the eggs to the ice water bath and let sit until cooled, about 8 minutes. Remove from the ice water bath and peel. Place in a flat container that will fit the eggs snuggly in a single layer.

  3. Prepare the following, adding each to the same large bowl as you complete it: Finely dice 1/4 medium yellow onion (about 1/4 cup); thinly slice 3 medium scallions (about 1/2 cup), 1 medium serrano pepper (about 1 tablespoon), and 3 garlic cloves.

  4. Add 1 cup soy sauce or tamari, 1 cup water, 1/4 cup granulated sugar, 3 tablespoons mirin, 1 tablespoon toasted sesame oil, 1 tablespoon toasted sesame seeds, and 1 teaspoon hondashi. Whisk well to combine, then pour over the eggs.

  5. Thinly slice 1/2 medium lemon and place evenly over the eggs. Cover and refrigerate for at least 6 hours or up to overnight before serving. Serve over hot white rice with a little bit of marinade if desired.

Recipe Notes

Storage: If the eggs have been marinated overnight, remove them from the marinade (they will get too salty if they stay in the marinade). Refrigerate the marinade and eggs in separate airtight containers for up to 4 days.