Easy Soy Sauce Eggs (Shoyu Tamago)

By
Judy Ung
Judy Ung
Food writer, recipe developer, and blogger who has published hundreds of Japanese home-cooking recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 01/11/23
Easy Soy Sauce Eggs (Shoyu Tamago) on a white plate

The Spruce Eats / Nyssa Tanner

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
82 Calories
5g Fat
1g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 82
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 1166mg 51%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 8g
Vitamin C 0mg 0%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 156mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy soy sauce eggs (Shoyu Tamago) gathered

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  2. Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.

    Boiled eggs on a plate, partially pealed

    The Spruce Eats / Nyssa Tanner

  3. 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.

    Hard boiled eggs in a pot with soy sauce

    The Spruce Eats / Nyssa Tanner

  4. 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.

    Hard boiled eggs steeping in a pot of soy sauce

    The Spruce Eats / Nyssa Tanner

  5. Serve and enjoy.

    Easy soy sauce eggs (Shoyu Tamago), cut in half on a plate

    The Spruce Eats / Nyssa Tanner

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tip

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.

Egg-Peeling Tips

  • 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.