|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shoyu tamago, or Japanese soy sauce eggs, are one of the most basic of snacks in Japanese cuisine and are easy to prepare at home requiring only two ingredients and 15 minutes of time. Shoyu tamago are soft- or hard-boiled eggs that are peeled and steeped in dark soy sauce, which turns the exterior of the egg white into a light tan to a dark brown color, depending on how long the eggs spend in the soy sauce. The length of time they soak also determines their saltiness.
Soy sauce eggs can be enjoyed as an appetizer, at breakfast, or included in a bento (box) lunch, and are also often served as a topping for ramen or as a garnish for side dishes. Shoyu tamago are also delicious over steamed rice or noodles with a bit of marinade and chili oil drizzled over top. You can also enjoy simply on toast (or avocado toast), especially if the eggs are soft-boiled.
4 large eggs, soft or hard boiled
5 tablespoons soy sauce, regular or dark
Steps to Make It
Gather the ingredients.
Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
Continue to steep the eggs with soy sauce until they reach your desired color or saltiness—1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
Serve and enjoy.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
The eggs and soy sauce marinade may be transferred to a glass storage container and placed in the refrigerator for longer marinating if desired. Turn the egg periodically in the container until the desired color or boldness of flavor is achieved.
How to Store
- Soy sauce eggs can be stored in an airtight container in the fridge for up to three days. Store the eggs separately from any leftover soy sauce marinade to prevent the eggs from becoming too salty.
- Any remaining soy sauce mixture may be stored in the refrigerator for up to three days.
- Older eggs are easier to peel than fresh eggs.
- After removing the eggs from the boiling water, place them in an ice bath to allow them to completely cool for easier peeling.
- To crack the eggs, you can tap the outside with the back of a spoon or gently roll the eggs on the counter.
- Rinsing the egg with cold water can assist in peeling.