Soy Sauce Eggs (Shoyu Tamago)

I had never heard of Soy Sauce Eggs (Shoyu Tamago a Japenese cuisine) but I just had to try them as I love hard boiled eggs and soy sauce. Most of the recipes I saw on line had more ingredients in the recipe like sugar and vinegar. I really liked this recipe as it only has the soy sauce for flavor. When taking a bite of these eggs your tongue gets a burst of the salty soy sauce, just like you salted your egg . This was a real treat and we all loved it!


Hard boil (or soft boil) your eggs then peel them.

In a small sauce pan add the soy sauce

and bring it to a boil over medium

heat, remove from the heat.

Add the eggs and using a rubber spatula or

rubber spoon, roll the eggs carefully in the soy

sauce until they are as salty as you would like,

I rolled mine for about 5 minutes. Remove

the eggs and pat them dry with a paper towel.

Slice them in half lengthwise and serve or add

them to another dish such as ramen and enjoy!

Eggs can be stored in a covered container

in the refrigerator for up to 3 days.

Soy Sauce Eggs-Shoyu Tamago



  • 3 eggs
  • 1/2 cup soy sauce


  1. Hard or soft boil the eggs, place them in the refrigerator until cold.
  2. Peel the eggs and pat them dry with a paper towel.
  3. In a small saucepan, heat the soy sauce until boiling then remove the pan from the heat.
  4. Add the eggs Tom the pan and using a rubber spoon or rubber spatula, carefully toss the eggs in the soy sauce until you get the desired saltiness you like, I tossed mine for 5 minutes. 1-2 minutes will be mildly salty and over 5 minutes more salty. 
  5. Remove the eggs from the pan and pat dry with a paper towel.
  6. Slice the eggs in half lengthwise and serve as is or with other dishes such as ramen.

Eggs can be stored in a covered container in the refrigerator for up to three days.

Categories: Eggs

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  1. Thank you madam for this easy but new recipe ,I call it new because few people have tried with Soy sauce.I am sure it tastes great without even a pinch of salt .Take care 😊😊🌹

  2. Diane, you discovered one of my comfort foods! I call them marinated egg. Growing up, my mom made these on the pressure cooker with fatty bits of pork and black fungus. It is so tasty (and fatty) and goes so well with a bowl of hot white rice and a cold can of Coke. We can never have just one egg!

    So glad you discovered these and your recipe looks great!

  3. Wow 😲 … we love eggs and have prepared them in so many different ways – boiled / scrambled / poached, but have never tried it like that! Definitely going to make this easy recipe – thanks Diane!

  4. There are a lot of non-Japanese producing recipes, so they add things like vinegar which you shouldn’t do. The salt in the soy sauce “cures” the egg, but I would do a soy sauce (kikkoman), mirin, and sake (ginger is optional, also cook off the alcohol). Also I highly suggest you marinate it longer, like 6 hours.

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