Tamari and Kombu Soft-Boiled Eggs

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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14 thoughts on “Tamari and Kombu Soft-Boiled Eggs”

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  1. 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.

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

          1. 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.

        1. 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.

          1. I know you got it but still…. Sea level

    1. 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.

      1. 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 a cold water bath immediately after the 7 minutes or they’ll continue to cook in the carryover heat.
        It will be easier to peel if you start peeling from the fat end of the egg where there is a little air pocket under the shell.
        This is a great snack or light meal recipe! Loved it, thanks Mark

        1. Wow, thats exactly what I was going to say!
          I boil the water first, add the eggs which have been sitting at room temp for as long as it takes the water to boil. I have a collapsible mesh net thingy that I use to add them all at once and take them out all at once-straight into cold water. I use to use ice cubes to cool it further but know I just use a frozen ice pack.. saves ice cubes!
          6:30 makes perfect soft boiled eggs for me but my DH likes them a little firmer so I cook his for 7 minutes. Still soft in the middle but whites are a firmer.

  2. 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.

  3. 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.

  4. The confusion some people are having with the timing is because the recipe uses the wrong term. A soft-boiled egg, also 3 minute egg, results in an egg white that is almost set and a yolk that is runny. It is too soft to peel the shell off. Instead you set it in an egg cup, knock off the top, and dip your toast into the runny yolk.

    Seven minutes called for in this recipe results in an egg that is more accurately called medium-boiled with the white firm enough to peel but yolk still a bit soft and creamy.