Easy Soy Sauce Eggs (Shoyu Tamago)

Easy Soy Sauce Eggs (Shoyu Tamago)

The Spruce / Nyssa Tanner

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
92 Calories
5g Fat
2g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 92
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 9%
Cholesterol 208mg 69%
Sodium 1257mg 55%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 9g
Calcium 37mg 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 easy to prepare at home and can be made quickly with only two ingredients. Soy sauce eggs are one of the most basic of snacks in Japanese cuisine, and can also be enjoyed as an appetizer or at mealtime like breakfast or included in a bento (box) lunch. Another common Japanese dish where shoyu tamago might appear is as a topping for ​ramen (noodles in broth), or as a garnish for side dishes.

Shoyu tamago are hard-boiled eggs that are peeled and steeped in dark soy sauce. If you prefer soft boiled eggs, these are equally as delicious when seasoned with soy sauce. Visually, these eggs are quite different than the traditional hard-boiled egg most Westerners are accustomed to. Shoyu tamago are not white, but can range in color from a light tan to a dark brown depending on how long they spend in the soy sauce. This means they also range in saltiness.

It is not recommended that the hard-boiled eggs be left in a container of the cooked soy sauce for an extended amount of time or unsupervised. The eggs quickly absorb the soy sauce and can quickly become too salty, so keep a watchful eye, especially when making this recipe the first time.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Easy Soy Sauce Eggs (Shoyu Tamago) ingredients

    The Spruce / Nyssa Tanner

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

    remove shells from boiled eggs

    The Spruce / 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.

    eggs in soy sauce in a pot

    The Spruce / Nyssa Tanner

  4. Continue to steep the eggs with soy sauce until desired color or saltiness—1 to 2 minutes for lightly salted flavor, 5 minutes or longer for well-salted flavor.

    eggs in a pot of soy sauce

    The Spruce / Nyssa Tanner

  5. Serve and enjoy!

    Easy Soy Sauce Eggs (Shoyu Tamago)

    The Spruce / Nyssa Tanner

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tips

  • 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.
  • Any remaining soy sauce mixture may be stored in the refrigerator for up to three days.
  • 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 avoid the eggs from becoming too salty.