Soy Sauce Eggs – Marinate with Cola

This recipe teaches you how to make many people’s favorite ramen topping: Soy Sauce Eggs.

These soy sauce eggs are marinated with jalapeño, onion, green onion, garlic cloves, sesame seeds, light soy sauce, and cola!

Yes, cola is used here to substitute the sugar and mirin in traditional shoyu egg recipes. This special seasoning gives our soy sauce eggs a sweet citrus taste and a shiny amber color.

How to make perfect soft boil eggs?

– Should You Start the Eggs with Hot or Cold Water?

My dad has been telling me that the eggs would be easier to peel if I start the eggs in cold water. I have been bring the eggs and water together to a boil for years. And I have never found it difficult to peel eggs perfectly, so I had always been believing in this cold water egg boiling theory.

However, I found it difficult to control the cooking time when I was trying to make soft boil eggs starting with cold water. Different stoves or pots might take different times to boil water. And it’s hard to tell the exact point when the water is boiling.

That’s why I tried to boil eggs starting with hot water.

Guess what? It doesn’t really matter if you start with hot or cold water. These eggs are both easy to peel, as long as you cool the them down immediately in ice water after boiled.

So, why not just starting with hot water? It’s going to save you so much cooking time, and it’s easier to set a timer to control the “doneness” of the eggs.

– How long does it take to make soft boiled eggs?

Starting with simmering water, it will take 6 to 8 minutes to make soft boiled eggs which are good for making soy sauce eggs.

Specifically, bring some water to a boil with a kettle, add 6 eggs to a medium saucepan, fill the saucepan with hot water, cover with the lid. Then turn on heat to medium low, and set a timer.

• 5 minutes – the egg white is almost set, the egg yolk is 100% runny. At this time, the egg could be too soft and delicate to be peeled perfectly.
• 6 minutes – the egg white is fully set, the out layer of the egg yolk is set. This egg is perfect for making ramen eggs if you like runny egg yolks.
• 7 minutes – the egg white is fully set, the out layer of the egg yolk is 50% gooey 50% runny.
• 8 minutes – the egg white is fully set, the whole egg yolk is gooey. The very out layer of the egg yolk starts to turn pale.
• 9 minutes – No you don’t want to boil your ramen eggs for longer than 8 minutes. Otherwise the egg yolk will turn firm and boring to eat.

Make sure you set a timer immediately after you turn on the stove. Because every minutes matters.

– How to peel boiled eggs perfectly?

My always-works trick is cooling the eggs in ice water immediately after boiled. It means that you should have gotten a large bowl of ice water ready on your countertop while the eggs are being boiled.

Why does ice water make the eggs easy to peel?

When chilled in ice water, due to thermal expansion, the egg white will shrink more than the eggshell. Therefore, there will be a gap produced between egg white and eggshell, which makes the egg much easier to be peeled perfectly.

– Another easy trick is to peel the eggs underwater. As the water gets between the egg film and the egg white, you will find it much easier to separate the egg shell from the egg white.

Some other egg peeling tricks you may want to know:

• Use a spoon: give the egg a good crack on a hard surface. Then carefully insert a spoon between the shell and the egg and rotate until the shell is completely separated. (Method from Taste of Home)

• Add salt and vinegar: If the egg cracks a bit, the salt will aid in coagulation and the egg shell will seal faster when it hits the salt water. Some white vinegar or apple cider vinegar can help softening the egg shells and make them easier to peel. (Method from Wholesome Yum)

Marinade for Soy Sauce Eggs

• Pepper – What makes Korean soy sauce eggs different from Japanese shoyu eggs should be the peppers. When making Korean soy sauce eggs, people would add one diced jalapeño or serrano to the marinade. Maybe it’s because Korea has a reputation for producing and eating spicy food, such as kimchi, gochujang, ddeokbokki …

• Sweet onion and green onion – The onions can add a tangy and refreshing smell to the eggs, which can open up your appetite.

• Garlic cloves – Fresh garlics can add a pungent and spicy taste to the eggs. Make sure you just slice a garlic clove into 4 to 5 pieces, instead of mincing the garlic. Otherwise you might be able to taste or smell nothing else but garlic.

• Soy sauce – Of course we will need a lot of soy sauce to make soy sauce eggs. Use light/regular soy sauce here for the savory taste. Optionally add 1 tablespoon of dark soy sauce for a deeper brownish color. Don’t be scared of the amount of the soy sauce. You will not drink the marinade. Will you?

• Sugar or cola – No matter you are making Korean or Japanese style soy sauce eggs, sugar is a must have for balancing the salty taste of soy sauce. In this recipe, I used cola to substitute sugar and water to create a sweet citrus taste and a shiny amber color.

• Sesame seeds and sesame oil – These two ingredients are totally optional. You may want to add them to every single dish if you are a fan of sesame flavor.

Simply soak peeled soft boiled eggs in the sauce, seal the container, and keep it in the fridge overnight, then you will get your soy sauce eggs ready to be served.

Don’t leave the eggs soaking in the sauce for longer than 3 days, otherwise they will be too salty.

EQUIPMENT you will need for making soy sauce eggs:

• Saucepan

• Measuring spoons and cups

• Food container with lid (28 to 32 oz)

INGREDIENTS  

• 6 Eggs (Large to extra large eggs)
• 1 Jalapeño – diced (Or serrano)
• ¼ Onion – diced (Sweet or purple onion)
• 1 Green onion – diced
• 4 Garlic cloves – diced (No need to mince the garlics.)
• 1 tbsp Sesame seeds
• ½ cup Light/regular soy sauce
• ¾ cup Cola
• 1 tsp Sesame oil (Optional)

Step by Step INSTRUCTIONS 

– Make soft boiled eggs

1. Bring a pot of water to a boil using a kettle.

2. Add 6 eggs to a medium saucepan, fill with hot water, optionally add 1 tsp of salt and 1 tbsp of white vinegar to the water, put the lid on, cook over medium-low heat for 6 to 8 minutes. (*See Note below for the egg doneness and cooking time table.) Meanwhile, prepare a large bowl of iced water.

3. Transfer the eggs into the iced water, allow the eggs to cool down completely, peel the eggs underwater. Place the peeled eggs in a food container, set aside.

– Marinate the eggs

1. Add diced jalapeño, onion, green onion, garlic cloves, and sesame seeds to the eggs.

2. Add light soy sauce, cola, and sesame oil (optional) to cover all the eggs completely.

3. Gently stir with a spoon to mix all the ingredients. Cover the container with its lid, store in the fridge for at least 12 hours before serving. Finish within 3 days

Note: You can keep the sauce in the fridge for up to a week. In other words, you can reuse the marinade to make two or three more batches of eggs.

A less messy way to cut a soft boiled egg is using a floss~

My other egg recipes you will also like: