Soy egg

A soy egg, also known as shoyu tamago (醤油卵) or ajitsuke tamago (味付け卵), is a Japanese marinated soft-boiled egg commonly used as a topping for ramen and other noodle dishes. The eggs are typically cooked to achieve a slightly runny yolk and then steeped in a marinade made primarily of soy sauce, mirin, sake, and sugar. Other ingredients such as ginger, garlic, or dashi may also be added to the marinade to enhance the flavor. The marinating process imparts a savory, umami-rich flavor and a characteristic brown color to the egg white. The eggs are usually marinated for several hours or even overnight to allow the flavors to fully penetrate. The consistency and taste of the finished soy egg can vary depending on the specific marinade recipe and the marinating time.