This is a quick recipe that levels up any dish. If you like jammy eggs, you will definitely like this one. You will first need to separate your eggs yolks from your egg whites. You can save the egg whites for another dish.

Place your egg yolks in a container. Next time I would probably use a bowl to allow the egg yolks to have more surface touching the soy sauce.

Prepare the soy sauce mixture. I used 1/8 cup Japanese Soup Base and 1/4 cup low sodium soy sauce for 5 egg yolks. 

Pour the mixture over the egg yolks, making sure that they are completely covered.

The egg yolks floated up so most of the soya sauce sat at the bottom of the dish.

I gently mixed to coat the egg yolk and allowed the egg yolks to marinade for about 12 hours.

After 12 hours the egg yolks darkened in color and thickened up like a soft cooked egg. If you want your egg yolks to be less runny, let the egg sit longer. Next time I would try keeping the egg yolks in longer.

Gently remove from the soya sauce and place on rice, noodles, or any dish that you want to add a runny egg yolk to. There is no need to cook. **If you live in a place where your eggs are not pasteurized, I would pasteurize your eggs first.

Soy Marinated Egg Yolks

• 5 egg yolks
• 1/8 cup Japanese soup base- Mentsuyu (you can use mirin instead)
• 1/4 low sodium soy sauce

Place egg yolks in a container like a jar or bowl. Pour in the sauces over the egg yolks and gentle mix to coat. Place in the fridge for 8-24 hours. The longer you marinade the egg yolks the firmer the egg yolks will be.

Enjoy with some rice or noodles.

 **If you live in a place where your eggs are not pasteurized, I would pasteurize your eggs first.

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