Soy Pickled Eggs

Pro tips

• Ice-bath eggs immediately after boiling to stop residual cooking and lock in a jammy, runny yolk.
• Peel eggs gently under cool running water starting from the wider end where the air pocket sits.
• Use a mix of regular and low-sodium soy sauce if you prefer less salt without diluting umami.
• Reserve leftover marinade to pickle a fresh batch; refresh brine after 2–3 cycles for best flavor.

Substitutions

• soy sauce → tamari (gluten-free, same depth)
• mirin → 1/4 cup rice vinegar + 1 tbsp sugar (less sweet, more tang)
• sugar → honey (1 tbsp, adds subtle floral note)

Storage & make-ahead

Store pickled eggs submerged in brine in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.

How long should eggs marinate in soy sauce?

Marinate for at least 4 hours for light flavor, or overnight for deeper saturation. They keep for up to 5 days in the brine.

How do you get a jammy yolk in pickled eggs?

Boil large eggs for 6–7 minutes, then ice-bath immediately to stop cooking and set a creamy, runny center.

Can you scale this recipe?

Yes. Maintain the ratio of 3/4 cup soy sauce, 1/3 cup mirin, and 1 tbsp sugar per 6 eggs.

What can you use soy pickled eggs for?

Top ramen, rice bowls, salads, grain bowls, or serve chilled as a snack or appetizer.

Is there a vegetarian version?

Yes. Use tamari or low-sodium soy sauce. The mirin and sugar remain the same; confirm mirin contains no fish-based ingredients.