Soy Eggs (Shoyu Tamago)
"These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough."
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Ingredients1 d 20 m servings 100
Original recipe yields 10 servings (10 soy eggs)
- Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
- Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
- Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
- Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.
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- Cook's Notes:
- Original recipe is good for10 to 12 medium eggs.
- Substitute salt for the vinegar if desired.
- Substitute red pepper flakes for the togarashi if needed.
- Feel free to use sake instead of mirin.
Per Serving: 100 calories; 5.2 4.6 7.2 186 647 Full nutrition
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