Soy Sauce Eggs

Soy Sauce Eggs

By Erin Huffstetler | 01/24/2014 | No Comments
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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

Cook Time:

5-10 mins

Ingredients:

Hard-boiled eggs
Tamari soy sauce (regular soy sauce will work too, but the eggs won’t be quite as dark and flavorful)

What You Do:

Peel the Hard-Boiled Eggs
Peel the hard-boiled eggs as soon as they’re cool enough to handle.

Hard-Boiled Eggs and Tamari
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.

Soy Sauce Eggs - Done
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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Soy Sauce Eggs

Soy Sauce Eggs

These soy sauce eggs are a nice twist on traditional hard-boiled eggs. Enjoy them for breakfast, snack or lunch.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (up to 10 minutes)
  • Total Time: 15 minutes
  • Yield: Varies
  • Category: Snack
  • Method: Stove-Top
  • Cuisine: Asian

Ingredients:

  • Hard-boiled eggs
  • Tamari soy sauce (regular soy sauce will work too, but the eggs won’t be quite as dark and flavorful)

Instructions:

Peel hard-boiled eggs as soon as they’re cool enough to handle.

Place 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.).

More Egg Recipes

Sprinkle Paprika on Deviled Egg Salad

Deviled Egg Salad

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