With five chickens, the eggs sometimes come in faster than I can use them. When that happens, I hop online and search for new recipes to try. On one such occasion, I discovered a recipe for soy sauce eggs (Shoyu Tamago in Japanese), which are a lovely and ridiculously tasty take on hard-boiled eggs. Basically, you cook hard-boiled eggs in soy sauce until the whites turn dark brown and the eggs take on that salty, savory soy sauce flavor. I’ve since made them a bunch of times, and devised my own recipe in the process. It’s super easy, and well worth a try.