Soy Sauce Eggs (Shoyu Tamago)
December 22nd, 2009 35 Comments

Soy Sauce Eggs (Shoyu Tamago)

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Soy Sauce Eggs Recipe (Shoyu Tamago)

By: La Fujimama
Makes 4 servings


4 hard boiled eggs
5 tablespoons tamari soy sauce


1. Pour the soy sauce into a pan that is approximately 10 inches in diameter. Heat the soy sauce of medium-high heat. When the soy sauce starts foaming up, reduce the heat to medium heat and carefully add the eggs. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mohagony color and the soy sauce has been reduced to a thick sludge.

2. Remove the eggs, letting any extra soy sauce drain off, and place on a plate to cool.

3. When the eggs have cooled completely, pack them into lunches or enjoy one as a snack. Just don’t leave them near my daughter, or else you’ll never get to have a bite!

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35 comments... read them below or add one

  1. DailyChef says:

    Yummy! These are so much better than regular hard boiled eggs. I should remember to make these next time I pack a lunch, either for myself or for family.

    As always, I love your pictures. Thanks for sharing!

  2. Simplicity at it’s best!

  3. jennyccy says:

    My recipe is very similar to yours, but I use dark soy sauce to coat. I like to try this too.

  4. mr.ed says:

    I tried this with some low octane soy sauce. Great lower salt flavor, less color than yours. All gone!

    • Fuji Mama says:

      mr. ed– The darker color comes from the tamari soy sauce, but you’re right, these are good with any kind of soy sauce!

  5. Kelly Azuma says:

    wow, yum!! I’m so going to make these today!! Thanks so much for the recipe LFM :)

  6. Pingback:Soy Sauce Eggs (Shoyu Tamago) | Easy Asian Recipes at Egg Me

  7. Jas says:

    eggs cld be add in d lo ark as well…

    but this looks simple to make..

  8. simple yet fabulous!
    merry christmas!

  9. These are quite beautiful and sound like they would be tasty! Do you perchance undercook the eggs a tad to compensate for the additional cooking in the soy sauce, or does it not really matter?

    • Mike says:

      I was wondering about that, too. I do my hard boiled eggs in an electric jug – starting with cold water and room temperature eggs; bringing it to the boil, immediately turning off heat and leaving for 11 minutes. I then plunge them into cold water and crack the shells to prevent grey colour forming around the yolks; this results in eggs that are not quite totally hard.
      For this delicious sounding (Shoyu Tamago) recipe I think I will let the eggs cook for 10 minutes so as to follow your suggestion of compensating for the additional cooking efect in the soy sauce.
      I was also wondering how they’d be with the addition of a little Chinese 5 Spice – perhaps this is taking things a little too far…………

    • Fuji Mama says:

      When I learned to make these, the woman teaching me told me to start with “regular hard boiled eggs” and go from there. I’ve never had a problem with them being overcooked!

  10. I make a similar Chinese egg dish with the addition of spices and black tea, but the eggs are steeped in the shell that’s cracked. I love the pure dark color of these though, and I can imagine how wonderful they’d taste with noodles.

  11. WL says:

    Tried it out the other day along with RM’s Teriyaki Chicken.
    Both turned out fab! Many thanks for the recipes :-)

  12. Bryan says:

    Hi, great dish for kids! Where can I get Tamari soy sauce in Malaysia? Can’t find it in hypermarket. Thanks. Bryan

  13. babe_kl says:

    i love eggs but this really look beautiful.

    happy new year to you Bee!

  14. laurel chmielowiec-tanaka says:

    Older eggs actually peel better than fresh eggs, making hard boiled eggs a great way to use the last of the dozen before you get more.

  15. Aroma says:

    Thank you! Simply delicious.

  16. Just made these. Loved them!!!

  17. mimi says:

    Ohh, I will have to try this recipe! Any tips for making a big batch for a (Chinese New Year) party?

  18. Pingback:Guest Post – Sharing Cultural Foods with Family by La Fuji Mama — Savoring the Thyme Savoring The Thyme

  19. Serene says:

    These look wonderful. A friend sent me here and says she also adds things like honey and ginger to her shoyu “bath”. I’m definitely going to have to try these.

  20. tushika says:

    What a good idea. I usually leave the hard boiled egg soaked in soy sauce for l day then I cooked it in low fire, it was time taking for me. thanks for your easy receipte
    Wish to get more simple receiptes like this.

  21. bineth says:

    Hi, could you post a recipe on making tamago eggs which are hard boiled but with a soft runny centre? the kind that’s served with ramen? i’m sure some mizkan products could be used in this :p

  22. Brother Wayne says:

    Fantastic website……….
    glad I discovered it.
    Made the Shoyu Tamago and made it a part of my Tapas party.
    All my guests LOVED it.

  23. I love eggs and i love cooking,i haven’t seen or heard about preparing eggs these various ways,they all look mouth watering which i may try or attempt if i have the right ingredients,these egg dishes looks like a winner to me,Emmett North Jr.

  24. Pingback:Gorgeous & Flavorful Eggs « glutenvygirl

  25. Peggy says:

    My mom makes these all the time! Sooooooo good =)

  26. Wyguy says:

    Can’t wait to try tese. I hard boil my eggs in a electric pressure cooker and they peal perfect 99% of the time.

  27. Dr Papori says:

    the colour of the eggs is fab. i wonder if we can get the same colour with the Dark Soya sauce that we get in this part of india

  28. Dr Papori says:

    i have a birthday party and I was wondering if anyone would suggest some recipe with hard boiled eggs and lots and lots of cheese…

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