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!

Source: http://www.thespruceeats.com

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

http://www.InDianesKitchen.com

9AB75AC7-4873-4B0C-9693-AD70AF138098

Ingredients

  • 3 eggs
  • 1/2 cup soy sauce

Directions

  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.

http://www.InDianesKitchen.com

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