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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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July 29, 2017

Tamari and Kombu Soft-Boiled Eggs

By Worker Bee

Inline_Tamari Egg 2Hardboiled eggs are a perfect snack, but even a perfect snack can get boring sometimes. This recipe offers a slight variation—and, oh, what a difference! A mild-flavored hard-boiled egg turns into an umami flavor bomb. This egg practically melts in your mouth, thanks to a yolk that is creamy and runny instead of dry and chalky. The soft, rich middle is a delicious contrast to the salty flavor and firm texture of the outer egg white.

Try a soft-boiled egg once, and you might never go back to hard-boiled. The change is easy to make—simply boil the eggs a few minutes less. Eggs are the ultimate Primal food source, full of protein, healthy fats, and a variety of vitamins and minerals. The more ways you can enjoy them, the better. A carton of soft-boiled tamari and kombu eggs is a healthy and easy go-to snack to keep in the fridge.

(P.S. Kombu isn’t an ingredient that’s absolutely necessary for this recipe, but it’s worth adding. Steeping kombu in the marinade extracts minerals and makes these eggs an even healthier supplemental food).

Servings: 6 soft-boiled eggs

Time in the Kitchen: 25 minutes



  • 6 eggs
  • 3/4 cup warm water (180 ml)
  • ½ cup tamari* (120 ml)
  • 2 tablespoons coconut aminos (30 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 2-inches ginger root, peeled and chopped (5 cm)
  • 1 strip kombu, broken into 2 pieces


Primal Aviary

*The saltiness of tamari can vary between brands. If your first batch of eggs is too salty, cut back on the amount of tamari used for future batches.

In a medium bowl, whisk together warm water, tamari, coconut aminos, rice vinegar, ginger and kombu. Set aside and let cool to room temperature.

Bring a medium pot of water to a boil. Use a large spoon to carefully set the eggs in the bottom of the pot.

For soft-boiled eggs, cook exactly 7 minutes.

While the eggs boil, fill a large bowl with water and ice.

When the eggs are done, set them gently in the bowl of ice water.

When the eggs are cool, peel while holding the egg underwater (this helps the shells come off more easily).

Submerge the eggs in the tamari marinade so they are completely covered. If the eggs aren’t completely submerged, try a different sized bowl or a jar, or, add more water.

Marinate the eggs in the refrigerator for at least 2 hours and up to 8 hours (after that the eggs tend to get too salty). If refrigerated, the eggs will stay fresh for about a week out of the marinade. The marinade can be kept in the refrigerator and re-used for more eggs.

Tamari Egg 1

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12 Comments on "Tamari and Kombu Soft-Boiled Eggs"


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22 days 8 hours ago

I didn’t think it was possible to do this with some “simple” eggs, Thank you!!

22 days 7 hours ago

Do you mean to bring the water to a boil, turn off the flame, and then add the eggs in the water (with the flame off) for 7 minutes? I think BOILING the eggs for 7 minutes would make them very very hard.

22 days 6 hours ago

I was wondering the same thing!

Susan B.
Susan B.
22 days 6 hours ago

No, you boil the eggs for 7 minutes. Try it! They’ll be soft not hard.

22 days 4 hours ago

Fascinating! I will try it and report back. 😉

22 days 1 hour ago

I tried it. One of the eggs did crack when placed in the boiling water with a slotted spoon. Seven minutes of boiling did indeed produce a soft boiled egg- perhaps a little too soft for my taste. The yolk was a tiny bit runny, but my husband actually preferred that. The marinade was an interesting twist! It was fun to try.

Time Traveler
Time Traveler
22 days 4 hours ago

Dropping cold eggs into boiling water caused them to crack on more then one occasion; and since I lowered them using a slotted spoon I know they didn’t crack from getting banged up. Since, I get perfect eggs each time, by starting the cooking in cold water and by turning the stove after 11 minutes (default setting in my smartphone), after which I transfer them to cold water. Depends on your location above see level you might need to add a minute or so.

Time Traveler
Time Traveler
22 days 3 hours ago

I know you got it but still…. Sea level

22 days 6 hours ago

Yeah, something must be missing from the directions because runny yolks just ain’t gonna happen by boiling eggs for 7 minutes. I think you’d have to turn the heat off immediately after adding the eggs to get anything approaching soft-boiled. Even then the result could vary quite a bit, depending on how long the pan and type of stovetop retain the heat.

16 days 1 hour ago
Nothing is missing from the directions, it works perfectly. In fact, the second time I did it, I reduced to 6 1/2 minutes because I like the yolks even a little more runny. If I was to add anything, I would say have your eggs at or closer to room temperature rather than putting very cold eggs straight from the refrigerator into boiling water. Alternatively, if I’m in a hurry, I put eggs into a bowl and cover with warm tap water for 15 minutes before proceeding and that takes the chill off them. Very important to put them in… Read more »
22 days 4 hours ago

Another good soft-boiling technique is to bring the eggs and water to a boil together (starting out cold), then cover the pot, turn off the flame, and let the eggs sit for 3.5 min (some experimenting may be required). Then, use whatever cooling + peeling technique you prefer. Less energy, less time, great eggs.

Jack Lea Mason
Jack Lea Mason
22 days 4 hours ago

A couple other variations if the brined boiled egg concept include a brine of red beet juice and fresh horseradish and a brine with purred cilantro and Serrano chiles.