Shoyu Tamago Recipes

EASY SOY SAUCE EGGS (SHOYU TAMAGO)

Steps:

• 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.

SHOYU TAMAGO

Steps:

• MARINADE: Combine the ingredients in a pan. Bring to a boil. Once mixture has come to a boil, remove pan from heat.
• Pour the marinade into a non-reactive storage container (glass preferably!)
• EGGS: Using a pushpin, straight pin or safety pin, make a small hole in the wider rounded end (not the pointy end) of each egg.
• Bring a large pot of water to a boil.
• Carefully place the eggs in the water. Immediately start stirring the water so that the eggs are moving constantly. Do this for 2 full minutes *without stopping*.
• Continue to boil the eggs an additional 4 minutes. It is not necessary to stir the eggs.
• After the eggs have have boiled 6 minutes remove them to a strainer. Set aside to cool.
• When the eggs have cooled, remove the peel. Place the whole hard boiled eggs in the marinade.
• Cover and refrigerate 12 hours.
• TO SERVE: remove eggs from the marinade. Slice each egg in half lengthwise. Plate and serve.
• Note: the marinade can be reused to marinate additional eggs. It will last about 1 month-but I would recommend using it sooner than that.