I love eggs, but I can usually only eat 1-2 at a time—except when it comes to these miso-marinated jammy eggs. I could easily down 4-6 in one sitting! They’re an incredible protein-packed snack and a perfect addition to poke bowls, salads, or even paired with raw salmon and chili oil.
I first discovered these eggs at a local noodle bar, where they let you add extra miso jammy eggs—but at $1 per half egg! That’s $24 per dozen. I knew I could make them at home for a fraction of the price, and after a few test batches, I finally dialed in this perfect umami-packed recipe.
Why You’ll Love These Eggs
Soft & Jammy Texture – Creamy, runny yolks with a slightly firm white.
Deep, Umami Flavor – A miso-based marinade infuses every bite.
Protein-Packed & Nutrient-Dense – Perfect for snacks, meals, or meal prep.
Versatile – Add to ramen, rice bowls, or enjoy them on their own.
Miso Marinated Jammy Eggs
These eggs are inspired by soy sauce eggs (ajitsuke tamago) from Japanese ramen, Korean mayak gyeran (which means “drug eggs” because they’re so addictive!), and other Asian variations. While recipes vary, the key is marinating soft-boiled eggs in a rich, savory sauce.
This version features:
✔ Soy sauce & miso for deep umami.
✔ Garlic & onions for aromatic richness.
✔ Maple syrup for a touch of natural sweetness.
Ingredients
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6 large eggs
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¼ cup soy sauce (or tamari for gluten-free)
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2 tbsp white or red miso paste
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2 tbsp mirin (or rice vinegar + ½ tsp honey)
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1 tbsp maple syrup (or honey)
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1 clove garlic, minced
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¼ small onion, thinly sliced
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½ tsp sesame oil
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½ tsp red pepper flakes (optional, for heat)
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¾ cup water
Instructions
1️⃣ Soft-Boil the Eggs
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Bring a pot of water to a gentle boil (not a rolling boil).
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Carefully lower in the eggs and cook for 6½ to 7 minutes for jammy yolks.
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While the eggs cook, prepare an ice bath (a bowl of cold water + ice).
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Transfer eggs immediately to the ice bath to stop cooking. Let sit for 5 minutes, then peel.
2️⃣ Make the Marinade
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In a bowl, whisk together soy sauce, miso, mirin, maple syrup, garlic, onion, sesame oil, red pepper flakes, and water until smooth.
3️⃣ Marinate the Eggs
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Place peeled eggs in a small airtight container or ziplock bag.
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Pour the marinade over, ensuring eggs are fully submerged.
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Refrigerate for at least 4 hours (or up to 24 hours for deeper flavor).
4️⃣ Enjoy!
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Slice in half and serve over ramen, rice bowls, avocado toast, or as a protein-packed snack.
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Store leftovers in the fridge for up to 4 days.
Tips for Perfect Marinated Eggs
✔ Don’t overcook! The key is 6½ to 7 minutes in boiling water for a jammy center.
✔ Peel carefully – Cracking the shells gently and peeling under running water helps.
✔ Want deeper flavor? Marinate for up to 24 hours, but don’t go beyond 2 days or they’ll get too salty.
✔ Customizations – Add a splash of sake, swap miso for gochujang, or add star anise for a Chinese twist!
Final Thoughts
These miso-marinated jammy eggs are easy, delicious, and way more affordable than buying them at a restaurant. Whether you’re meal prepping or just want a savory snack, they’re a game-changer for egg lovers. Give them a try—you won’t regret it! ✨