Description
Marinated Fried Eggs with crispy edges and jammy yolks soaked in a savory soy-based sauce. Easy to prep ahead and perfect over rice, noodles, or bread! Made with simple pantry ingredients and easy to customize with your favorite toppings.
Ingredients
Soy Based Marinade
- 4 eggs
- 5 tbsp (80 ml) Japanese soy sauce*
- 4 tbsp (60 ml) mirin
- 3 tbsp (45 ml) shiro dashi
- or 1 tsp dashi powder + 3 tbsp water
- 1-3 tsp minced garlic, optional
- 1 tbsp (15 ml) sesame oil
Mentsuyu Marinde Vr
- 4 eggs
- 5 tbsp (80 ml) mentsuyu
- 5 tbsp (80 ml) water
- 1 tbsp (15 ml) sesame oil
Optional Add-Ins / Variations
- Oyster sauce
- Chili oil
- Chili crisp
- Ginger
- Scallions/chives
- Cilantro
- Gochujang
- Miso
- Chilies
Instructions
- Make the marinade: Combine all the ingredients in a container and microwave for 15–30 seconds, just until slightly warm. Stir and set aside.
- Use marinade above as a base and add any other ingredients you like to change it up! Soy sauce varies in saltiness to adjust to your liking.
- Make fried eggs using your preferred method.
- Steam Basted: Heat a generous amount of sesame oil in a pan over medium-high heat. Once hot and shimmering, drop in the egg. Let it cook until golden around the edges. Pour in about 1/2 tbsp of water from the edge of the pan with the lid hovering over it, then cover and reduce heat to medium-medium low. Once the tops of the yolks just start to turn opaque, cook for another 1.5-2 minutes, then remove the lid.
- Sunny side up: Add a generous amount of sesame oil (or oil of choice) over medium heat. Once hot, drop in the egg. When the whites are set and the edges are golden and crisp, baste the hot oil over the egg until the whites are fully cooked and yolks are set.
- Over easy: Heat a generous amount of sesame oil (or oil of choice) in a pan over medium heat. Once hot, crack in the egg and let it cook undisturbed until the whites are mostly set and the edges turn lightly golden and crisp. Gently slide a spatula underneath, then carefully flip the egg. Cook for about 20–30 seconds on the second side, just until the whites are fully set but the yolk is still soft and runny. Remove from the pan immediately.
- Carefully place the eggs into the marinade. Place a piece of plastic wrap or paper towel on top so the surface stays submerged. Cover and refrigerate for at least 6 hours. Serve over rice, bread/toast or noodles, enjoy!
Notes
- *If using a very salty soy sauce, add 3-5 tbsp of water
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Side Dish, toppings
- Method: Marinating, Pan fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 72
- Sugar: 0.2 g
- Sodium: 70 mg
- Fat: 4.8 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0
- Carbohydrates: 0.4 g
- Fiber: 0
- Protein: 6.3 g
- Cholesterol: 186 mg