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.
Soy Sauce Eggs
- Hard-boiled eggs
- Tamari soy sauce (regular soy sauce will work too, but the eggs won’t be quite as dark and flavorful)
Peel the hard-boiled eggs as soon as they’re cool enough to handle.
Place the eggs in a pot with one Tablespoon of Tamari soy sauce per egg, and bring to a simmer over medium-high heat. Turn the heat down to medium when the soy sauce starts to foam.
Continue cooking, stirring regularly, until the eggs are a deep brown and the soy sauce has thickened significantly.
Transfer the finished eggs to another container, and allow them to cool. Then, enjoy them for lunch or as a snack (they’re good for breakfast, too.).
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