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
- Hard or soft boil the eggs, place them in the refrigerator until cold.
- Peel the eggs and pat them dry with a paper towel.
- In a small saucepan, heat the soy sauce until boiling then remove the pan from the heat.
- 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.
- Remove the eggs from the pan and pat dry with a paper towel.
- 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.